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 ↓
Roll Jelly Cake
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. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the batter
Preheat the oven to 400°F (200°C).
In a bowl, mix sugar, eggs, and water until well combined.
In another bowl, combine baking powder and flour.
Gradually add the flour mixture to the wet ingredients, stirring gently.
Pour the batter into a greased dripping pan.
Bake and roll
Bake for about 12-15 minutes or until golden.
Spread jelly over the cake, roll it up, and slice.
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Provide structure and lift, trapping air in the batter so the sponge holds together when rolled.
- Flour
- Forms the structure of the cake once heated, setting the sponge so it can be rolled.
- Sugar
- Adds sweetness and helps the cake brown as it bakes.
- Baking powder
- Releases gas during baking, helping the cake rise and stay light.
The step that matters
Gently folding in the flour mixture. Stirring too vigorously develops gluten in the flour, which toughens the sponge and makes it crack when rolled. Gentle mixing keeps the batter light and airy.
“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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