Why it works: Egg and sugar 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 ↓
A Charlotte a LA Parisienne
Ingredients
Directions
The book says “a very slack oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.
Prepare the cake
Cut the Savoy or sponge cake into half-inch slices.
Cover each slice with a different kind of preserve.
Reassemble the cake in its original form.
Ice and dry
Whisk the egg whites until stiff peaks form, then mix them with 4 ounces of powdered sugar to make icing.
Spread the icing evenly over the cake.
Dust additional powdered sugar over the icing.
Place the cake in a very low oven (300°F / 150°C) to dry.
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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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Whipped whites form stiff peaks that make the icing light and set into a crisp, dry coating.
- Powdered sugar
- Sweetens the icing and dries into a fine, white, slightly crisp surface when baked low.
- Savoy or sponge cake
- Provides the light, airy structure that holds the preserves and icing.
- Preserves
- Add sweetness, fruit flavor and moisture between the cake layers.
The step that matters
Drying the iced cake in the low oven. Baking at a very low temperature dries the meringue-style icing without browning it. Too much heat would brown or puff the icing and can dry out the sponge.
“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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