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Dessert

Raspberry Sandwiches

A sweet sandwich made with raspberry jam between baked cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raspberry Sandwiches

Oven, in the book's wordsA moderate oven

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.

Make the batter

  1. Cream the Cottolene and sugar in a bowl.

  2. Beat in the eggs one at a time.

  3. Gently mix in the flour and baking powder.

  4. Divide the mixture into well-greased shallow tins and level the tops.

Bake and assemble

  1. Bake in a moderate oven at 350°F (175°C) until golden.

  2. Once cooled, split the cakes in half with a sharp knife.

  3. Spread raspberry jam on the bottom half and place the top back on.

  4. Dust with fine sugar and serve.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Cottolene
Provides fat that makes the cakes tender and moist.
Sugar
Sweetens the cake and helps create a light, tender crumb when creamed.
Eggs
Add structure and richness, helping the batter bind and rise.
Flour
Forms the structure that holds the cake together as it bakes.
Baking powder
Produces gas that lifts the batter so the cakes rise.

The step that matters

Gently mix in the flour and baking powder. Overmixing once flour is added develops gluten, making the cakes tough and dense instead of tender. Mix only until the flour disappears, and keep the batter light so the baking powder can lift it.

“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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