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Dessert

Cake Sandwich

A sweet sandwich made from cake cookies layered with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cake Sandwich

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.

Prepare the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, cream together the sugar and butter.

  3. Add the cream, egg, and spice, mixing well.

  4. Gradually add flour to form a soft dough.

  5. Stir in the cream of tartar and baking soda.

Bake and assemble

  1. Roll out the dough and cut into small cookies.

  2. Bake until lightly golden.

  3. Once cooled, sandwich two cookies together with icing sugar and jelly.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Nutmeg + peachtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Creams with the sugar to add fat, tenderness and richness to the dough.
White sugar
Sweetens the dough and helps it brown lightly in the oven.
Egg
Binds the dough and adds structure as it sets in the oven.
Cream of tartar
Acidic ingredient that reacts with baking soda to help the cookies rise.
Baking soda
Reacts with the acid in cream of tartar to produce gas that lightens the cookies.
Flour
Forms the main structure of the dough once mixed with the liquids and fats.

The step that matters

Stir in the cream of tartar and baking soda.. Baking soda needs an acid to react and release gas. Mixing them in evenly keeps the rise consistent, so cookies do not turn out patchy or dense.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter, cream, egg, nutmeg, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Peachthe original

Fit is the average pairing score against sugar, butter, cream, egg, nutmeg, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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