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 ↓
Cheap Sponge Cake
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
Beat the egg yolks until thick, then gradually add the sugar.
Mix in the hot water and sifted flour, baking powder, and salt.
Fold in the stiffly beaten egg whites.
Bake
Bake for 35 minutes at 350°F (175°C).
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.
Photo for illustrative purposes only · Contact us to use it
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
- Whipped whites and yolks provide the structure and lift that give the cake its airy crumb.
- Sugar
- Sweetens the cake and helps stabilise the beaten yolks into a thick, smooth mixture.
- Flour
- Forms the gluten network that sets the cake's structure as it bakes.
- Baking powder
- Releases gas in the oven, helping the cake rise and become light.
The step that matters
Fold in the stiffly beaten egg whites. Folding gently keeps the air bubbles in the whites intact. Stirring or deflating them would reduce rise and leave a dense cake.
“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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