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Dessert

Jelly Cake Fritters

Fried rounds of stale cake soaked in milk and jam, served hot with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Strawberry jam and milk work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 144 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Jelly Cake Fritters

Ingredients

Directions

Prepare

  1. Cut stale sponge or cup cake into rounds using a cake cutter.

  2. Heat lard in a frying pan until hot.

  3. Dip each cake round briefly in boiling milk, then drain excess milk.

Fry and serve

  1. Fry the cake rounds in hot lard until golden brown.

  2. Spread each fried round thickly with strawberry jam or other jelly.

  3. Stack the rounds neatly and serve hot with cream on the side.

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. Strawberry jam + milktop 18% of all pairs
    Smell alikelow
    Cooked together144 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Stale sponge cake or cup cake
Provides the base structure that soaks up milk and crisps when fried.
Boiling milk
Softens the cake so it fries evenly and becomes moist inside.
Hot lard
Fries the rounds, browning the outside and adding richness.
Strawberry jam or other jelly
Adds sweetness and fruity flavour as the filling on top of the fried rounds.

The step that matters

Fry the cake rounds in hot lard until golden brown. The fat must be hot enough to brown the surface quickly. If it is too cool, the rounds absorb more fat and turn greasy and soggy instead of crisp.

“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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