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Dessert

Whipped Cream Cake

A light cake topped with stiffly whipped sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Whipped Cream Cake

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Whipped Cream Cake

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.

Make the batter

  1. Preheat oven to 350°F (175°C).

  2. Stir sugar and soft butter together in a bowl.

  3. Add beaten egg yolks and mix well.

  4. Stir in milk and any desired flavoring.

  5. Gently fold in beaten egg whites.

  6. In a separate bowl, mix cream of tartar and baking soda into flour, sift into batter, and stir lightly.

Bake and finish

  1. Pour batter into a small dripping pan and bake until golden.

  2. Once cake is cool, whip sweet cream until stiff and spread over cake.

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.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Eggs
Egg whites add airy lift and structure, while yolks add richness and tenderness to the crumb.
All-purpose flour
Flour provides the structure that holds the cake's crumb together as it bakes.
Cream of tartar and baking soda
Together they react to produce gas that helps the cake rise and become light.
Sugar
Sugar sweetens the cake and helps it brown and stay tender.
Sweet cream
Whipped cream adds moisture and a light, creamy topping that contrasts the cake.

The step that matters

Folding in the egg whites. Whites should be folded gently so the air whipped into them is kept. Overmixing deflates the foam, leading to a denser, flatter 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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