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Dessert

Rolled Jelly Cake

A cake made from eggs, sugar, flour, water, salt, and baking powder, topped with jelly and rolled.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 6 ingredients
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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

  1. Beat the yolks of three eggs until light.

  2. Add one teacup of fine sugar to the yolks.

  3. Add two tablespoonfuls of water and a pinch of salt.

  4. Stir in one teacup of flour gradually, which should contain a heaping teaspoonful of baking powder.

Bake and roll

  1. Bake in long, shallow biscuit-tins that are well greased.

  2. Turn out the cake onto a damp towel on a bread-board.

  3. Cover the top with jelly.

  4. Roll up the cake while warm.

Nutrition, whole recipe (rough)

582Calories
19 gProtein
6 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Egg and flour 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 yolks trap air, giving the sponge its light, airy structure.
Flour
Its starch and proteins set during baking to form the cake's structure.
Baking powder (in the method)
Releases gas when heated, helping the cake rise.
Fine sugar
Adds sweetness and helps keep the crumb soft and tender.
Jelly (in the method)
Forms a sweet, moist filling spread over the cake before rolling.

The step that matters

Roll up the cake while warm. A warm sponge is still soft and pliable, so it can be rolled without cracking. Once it cools, the structure stiffens and the cake is likely to crack or split.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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