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Dessert

Rolled Sandwich

A simple sweet cake made from sugar, flour, eggs, and baking soda, baked and rolled into a cylindrical shape.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Sandwich

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the sugar and flour together.

  3. In a separate bowl, beat the eggs until frothy.

Make the batter

  1. Combine the egg mixture with the sugar and flour, then add a pinch of baking soda.

  2. Pour the batter into a greased baking pan and spread evenly.

Bake and serve

  1. Bake for about 15-20 minutes or until golden brown.

  2. Let it cool.

  3. Roll it up and slice to serve.

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.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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
Beaten until frothy, they trap air that gives the cake its light, airy structure.
Flour
Provides the starch and gluten that set the cake's structure as it bakes.
Sugar
Adds sweetness and helps keep the crumb tender and moist.
Baking soda
Releases gas in the batter to help the cake rise.

The step that matters

Bake until golden, not longer. Overbaking drives off moisture and dries the sponge, so it becomes brittle and cracks when rolled. Check for golden color at the shortest time.

“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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