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 ↓
Sponge Cake
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
Preheat the oven to 350°F (175°C).
Brush a sponge cake mold with salad oil.
Mix the caster sugar and flour together, then shake it over the greased mold.
Make the batter
In a saucepan, combine the water and loaf sugar, bring to a boil, and boil for 2 minutes.
Whisk the eggs in a large bowl, then pour the boiling syrup onto them while whisking.
Continue whisking for about 6 minutes until thick and creamy.
Gently stir in the flour with an iron spoon.
Bake
Pour the mixture into the prepared mold and bake for 1 hour.
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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Egg + sugartop 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
- Whisked with hot syrup to trap air, giving the cake its light, airy structure.
- Loaf sugar
- Dissolved into boiling water to make a syrup that sweetens and helps the foam hold.
- Vienna or pastry flour
- Gives the set cake its structure once gently folded into the foam.
The step that matters
Folding in the flour. Stirring the flour vigorously knocks air out of the whisked egg foam, so the cake bakes up dense instead of light. Fold gently and keep the batter's airiness.
“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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