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Dessert

Sand Cake, No. 1

A cake made from butter, sugar, egg yolks, cornstarch, lemon juice, vanilla, and egg whites, baked for one hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Sand Cake, No. 1

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Cream the butter in a large bowl.

  2. Gradually add the sugar while stirring continuously.

  3. Incorporate the egg yolks and cornstarch, mixing well.

  4. Beat the mixture for one hour.

  5. Add the lemon juice and vanilla, then fold in the beaten egg whites.

Bake

  1. Pour the batter into a cake pan and bake for 1 hour.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lemon + vanillatop 15% of all pairs
    Smell alikemoderate
    Cooked together5,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 sugar to trap air and give the cake a rich, tender crumb.
Sugar
Sweetens the cake and helps hold air when creamed with butter.
Egg yolks
Add richness, fat and emulsifying power for a smooth, tender batter.
Cornstarch
Replaces some flour to give the cake a fine, soft, delicate texture.
Egg whites
Whipped and folded in to lighten the batter and help it rise in the oven.

The step that matters

Fold in the beaten egg whites. Folding gently preserves the air bubbles in the whipped whites. Stirring or deflating them makes the cake dense and less able to rise during baking.

Swap the lemon

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

  1. Figfits better
  2. Peachfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, egg, vanilla. 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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