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Dessert

Jam Sandwiches

A sweet cake made from eggs, flour, ground rice, and cream, baked into layers that are assembled with jam and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Jam Sandwiches

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Mix the egg yolks with flour, ground rice, salt, sugar, thick cream, and milk.

  2. Beat the egg whites to a firm froth and gently fold them into the mixture.

Bake

  1. Butter two large plates and pour the mixture into them.

  2. Bake at 400°F (200°C) until set and lightly browned.

Assemble and serve

  1. Spread jam over one cake and place the other on top, browned side up.

  2. Dust with sugar before serving, serve hot or cold.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Egg whites
Whipped to a firm froth, they trap air so the cake rises and turns light.
Egg yolks
Add richness and help the batter set as it bakes.
Flour
Provides structure as its starches set during baking.
Ground rice
Gives a tender, slightly crumbly texture with less gluten.
Thick cream
Adds fat and moisture, making the sponge rich and tender.
Sugar
Sweetens the cake and helps it brown lightly in the oven.

The step that matters

Folding in the beaten egg whites. The air bubbles in the whipped whites give the cake its lift. Folding gently keeps them intact, while vigorous stirring deflates the foam and leaves a denser, flatter cake.

“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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