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Dessert

Jelly Eoll

A light, sweet batter made with eggs, flour, sugar, baking powder, salt, and sweet cream, baked into a thin sheet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Jelly Eoll

Ingredients

Directions

Make the batter

  1. Beat the eggs until light.

  2. Add the sugar and beat until very light.

  3. Sift the flour, baking powder, and salt together twice.

  4. Add the sifted mixture to the egg and sugar mixture and beat well.

  5. Finally, add the sweet cream and mix until combined.

Bake

  1. Spread the batter thinly on a baking sheet and bake for 12 minutes.

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

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

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked 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
Beaten until light, they trap air and give the batter structure and lift.
Flour
Provides the starch and gluten that set the batter into a tender, cohesive structure.
Sugar
Beaten with the eggs, it adds sweetness and helps stabilise the aerated foam.
Baking powder
Releases gas in the batter, helping it rise and become lighter in texture.
Sweet cream
Adds fat and moisture, producing a softer, richer crumb.

The step that matters

Beat the eggs and sugar until very light. Whipping air into the eggs and sugar creates the foam that gives the batter its lift. Under-beating leaves a dense result, while over-mixing after adding flour can toughen it, so fold gently at the end.

“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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