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Baking

Delicate Cake

A light, fluffy cake made with cornstarch, butter, sugar, milk, flour, egg whites, cream of tartar, baking soda, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Delicate 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 ↓

Delicate 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

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

  3. Mix the cream of tartar with the flour and cornstarch in a separate bowl.

  4. Dissolve the baking soda in the sweet milk.

Make the batter

  1. Add the milk mixture to the creamed butter and sugar, then gradually add the flour mixture.

  2. Fold in the egg whites gently until well combined.

  3. Add flavoring to taste.

Bake

  1. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

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

Egg whites
Whipped air and structure that lift the cake and give it a delicate crumb.
Flour
Provides the main structure that sets as the cake bakes.
Cornstarch
Softens the crumb by diluting the flour's gluten, giving a tender texture.
Butter
Adds richness and tenderness through fat coating the flour and creaming air into the batter.
Sugar
Sweetens the cake and helps create a light, fluffy creamed base.
Baking soda
Reacts with the acidic cream of tartar to produce gas that helps the cake rise.

The step that matters

Fold in the egg whites gently. Egg whites hold air that gives the cake its lift. Vigorous stirring knocks that air out, leaving a dense, flat cake, so fold just until combined.

“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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