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 ↓
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
Beat the yolks of the eggs until light.
Add the sugar and mix well.
Stir in the water and salt.
Gradually add the flour mixed with baking powder.
Bake and roll
Bake in well-greased long, shallow biscuit tins at 350°F (175°C) until golden.
Turn the cake out onto a damp towel on a breadboard.
Spread jelly on top and roll up while warm.
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
- Yolks are beaten to trap air, giving the sponge its light, airy structure.
- Flour
- Forms the gluten network that gives the cake its body so it can be rolled.
- Sugar
- Sweetens the cake and helps the batter hold air when beaten with the yolks.
- Baking powder
- Releases gas in the batter, helping the cake rise and stay tender.
The step that matters
Turn the cake out and roll it while warm. Warm sponge is flexible; once it cools the crumb stiffens and tends to crack when rolled. Rolling it in a damp towel keeps the surface soft and prevents sticking.
“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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