Skip to main content
Dessert

Jelly-Cake Fritters

Fried stale sponge cake rounds dipped in milk, layered with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 the stale cake into rounds using a cake cutter.

  2. Heat the lard in a frying pan.

  3. Dip each cake round briefly in boiling milk, allowing excess to drain off.

Fry and serve

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

  2. Layer the fried cake on a hot dish and spread thickly with strawberry jam or jelly.

  3. Serve hot with cream to pour over them.

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 or plain cup cake
Forms the base; its drier crumb soaks up milk and holds its shape when fried.
Boiling milk
Softens the cake so it becomes moist and tender inside.
Lard
Fries the outside, giving the rounds a golden, crisp crust.
Strawberry jam or jelly
Adds sweetness and fruity flavour, and its sugar adds to the surface browning when warm.

The step that matters

Fry until golden brown. Frying in hot lard browns the surface quickly through the Maillard reaction and crisps the crust. If the fat is not hot enough, the rounds soak up grease and turn heavy and greasy 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.

You might also like

Strawberry Ice CreamStrawberry Ice Cream122 recipesStrawberry SherbetStrawberry Sherbet48 recipesStrawberry Water IceStrawberry Water Ice24 recipesStrawberry FoamStrawberry Foam7 recipes