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Dessert

Ground Rice Sponge Cake

A sponge cake made with ground rice, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ground Rice Sponge 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

  1. Beat the eggs for 5 minutes.

  2. Add the sugar and mix well.

  3. Add the ground rice and beat until it forms a stiff dough.

  4. Butter a cake tin and pour in the mixture.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) for 1 hour.

  2. Serve hot or cold.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten eggs trap air, giving the cake lift and a light, airy structure.
Ground rice
Forms the body of the cake and sets as it bakes, giving it structure.
Crystallized sugar
Sweetens the cake and helps the batter stay soft and tender as it bakes.

The step that matters

Beat the ground rice until a stiff dough forms. Beating the eggs and sugar first keeps air in the batter. Overmixing after the rice is added can knock that air out and make the cake dense.

“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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