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Dessert

Rolled Jelly Cake

A rolled cake made from a simple batter, topped with jelly or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and raspberry are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,109 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Rolled Jelly Cake

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.

Make the batter

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

  2. In a bowl, mix sugar, flour, baking powder, and lemon extract.

  3. Add eggs and milk, and beat until smooth.

  4. Pour the batter into a greased long baking tin.

Bake and roll

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

  2. While warm, spread jelly or jam over the cake.

  3. Place a towel on the table and lay the cake on the towel.

  4. Roll the cake up with the towel to prevent cracking.

  5. Do not remove the towel until the cake is 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. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 to the batter as they are beaten.
All-purpose flour
Forms the structure that holds the sponge together when rolled.
Sugar
Adds sweetness and helps the cake brown and stay tender.
Baking powder
Releases gas in the batter to help the cake rise.
Jelly or jam
Adds sweetness and fruity flavour inside the rolled cake.

The step that matters

Roll the cake while warm. A warm sponge is flexible, so rolling it with the towel prevents cracking. Once cooled, the cake loses flexibility and will crack when rolled.

Swap the raspberry

How well each one fits the dish's main ingredients (sugar, flour, egg, milk, lemon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Raspberrythe original

Fit is the average pairing score against sugar, flour, egg, milk, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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