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Bath Cakes

A cake made from flour, butter, sugar, milk, and volatile salts, baked until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Bath Cakes

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 ↓

Bath Cakes

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Crush the sugar into small pieces.

  2. Rub the butter and sugar into the flour.

  3. Dissolve a little volatile salts in milk and mix with the sugar.

  4. Combine the milk mixture with the flour mixture.

Shape and bake

  1. Roll the dough thin and cut into round cakes using a tin mold.

  2. Bake in a slow oven at 300°F (150°C) until not browned much.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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

Flour
Forms the structure that holds the cakes together as they set.
Butter
Adds fat that shortens the crumb and gives a tender texture.
Raw sugar
Adds sweetness and helps the cakes brown slightly and crisp at the edges.
Volatile salts
Leavens the dough by releasing gas as it bakes.
Milk
Supplies moisture that hydrates the flour and binds the dough.

The step that matters

Baking in a slow oven until only lightly browned. A low, slow oven lets the leavening gas expand and the cakes set through without the surface darkening too fast. Too hot an oven browns the outside before the centre is set, and the cakes can turn out dense or dry.

“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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