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Dessert

Savoy Cake

A cake made with eggs, sugar, flour, lemon rind or other flavorings, baked for 1¼ to 1½ hours.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Savoy Cake

5 persons

Ingredients

Directions

Make the batter

  1. Break the 7 eggs, putting the yolks into one basin and the whites into another.

  2. Whisk the yolks, and mix with them the sugar, the grated lemon rind, or any other flavouring to taste.

  3. Heat the mixture well together.

  4. Add the whites of the eggs, whisked to a froth.

  5. Put in the flour by degrees, continuing to beat the mixture for ¼ hour.

Bake

  1. Butter a mould.

  2. Pour the batter into the mould.

  3. Bake it from 1¼ to 1½ hour.

Nutrition, whole recipe (rough)

139Calories
7 gProtein
6 gFat
16 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0
Waternot in our table0
Cakenot 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 Isabella Beeton. 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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Sugar + peppertop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Sugar and pepper barely smell alike, yet cooks put them together in 19,401 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
Whisked whites trap air, giving the cake its light, risen structure.
Egg yolks
Add richness and fat, softening the crumb and helping it set tender.
Flour (in the method)
Forms the structure that holds the risen batter together as it bakes.

The step that matters

Adding the whites of the eggs. Whites must be whisked to a stiff froth and folded in gently, since deflating them removes the air that makes the cake rise.

“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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