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Dessert

Gateau De Plomb with Vanilla

A vanilla-flavored cake made from cake paste, sugar, and vanilla.

From an old cookbook · modernised transcription
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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 ↓

Gateau De Plomb with Vanilla

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the cake paste as directed.

  3. Mix the pounded vanilla and sugar into the paste.

Bake and serve

  1. Place the cake in the oven and bake for 2.5 to 3 hours.

  2. Let the cake cool before serving.

  3. Before serving, sprinkle the top with reserved sugar and vanilla.

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).

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

Sugar
Adds sweetness and helps the cake brown as it bakes.
Pounded vanilla
Adds aroma and flavour to the 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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