Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Swiss Roll
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the sponge cake mixture as usual.
Grease a flat baking tin with clarified butter and line it with kitchen paper.
Spread the mixture evenly in the tin and bake at 350°F (175°C) until firm to the touch.
Turn the cake out onto sugared paper.
Quickly spread a layer of thin stoneless jam over the cake.
Roll the cake up tightly using the paper.
Wrap the rolled cake in the paper and place it in a sieve to dry.
Once cooled, trim the ends and sprinkle sugar over the top before serving.
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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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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