Name: Rolled Jelly Cake
Ingredients: 1 cup sugar; 1 cup iiour; 1 teaspoon baking powder sifted in flour; 3 eggs; salt

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rolled Jelly Cake

Ingredients

Directions

Make the batter

Beat yolks and whites separately.
Add 1 cup sugar, 1 cup flour, pinch of salt, 1 teaspoon baking powder sifted in flour, 1/4 cup.
Add boiling water last.

Bake and roll

Spread thin on greased dipper.
When baked, spread thick with jelly and roll while hot.

Nutrition, whole recipe (rough)

582Calories

19 gProtein

6 gFat

108 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Whipped separately, the yolks and whites give the sponge its light, airy structure.
Sugar: Sweetens the sponge and helps keep it soft and tender.
Flour: Forms the structure that holds the thin sponge together for rolling.
Baking powder: Releases gas in the batter, helping the sponge rise and stay light.