Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Strawberry Cream Slice
Ingredients
Directions
Make the custard
Whisk egg yolks and sugar together in a large bowl until creamy.
Mix in flour and set aside.
In a heavy-bottom saucepan, combine milk and cream and heat over medium-high until steaming.
Pour the milk-cream mixture into the yolk mixture and whisk until smooth.
Return the mixture to the saucepan and heat over medium-low, whisking gently until thickened to a soft custard (2–3 minutes).
Remove from heat and whisk in vanilla extract.
Cool the custard by pouring it into a bowl set in a basin of cold water.
Rinse a sheet of parchment paper under water, wring out, and place on the custard surface to prevent a skin from forming.
Make the spongecake
Preheat the oven to 375 °F (190 °C).
Place eggs in a mixing bowl filled with warm water and let sit for 10 minutes.
Lightly oil the bottom, sides, and rim of an 18-by-13-inch jellyroll pan, and line with baking parchment.
Discard the warm water and dry the bowl.
Crack the eggs into the warm bowl and beat with an electric mixer at low speed until frothy.
Gradually add sugar, continuing to beat until the mixture increases in volume to that of a thick mousse.
Slowly beat in ¼ cup warm water and vanilla, then stop beating.
Mix salt and baking powder into the flour.
Gently fold the flour mixture into the beaten eggs.
Scrape the batter into the prepared pan and bake until the spongecake has risen evenly and is golden brown, about 15 minutes.
Remove from heat, allow to cool, and turn out onto a serving platter.
Assemble and serve
In a small bowl, combine strawberries and sugar, stirring until evenly coated.
Spread the cooled crème pâtissière evenly over the spongecake.
Arrange the strawberries, cut side down, over the custard.
Cut the slice into rectangles and serve immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 9 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + vanillatop 12% of all pairsSmell alikemoderateCooked together19,241 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Egg yolks
- Thicken the custard and add richness and a smooth set.
- Flour
- Stabilizes the custard so it thickens without becoming grainy.
- Heavy cream
- Adds fat for a rich, smooth custard texture.
- Eggs
- Provide structure and lift for the whipped spongecake.
- All-purpose flour
- Gives the spongecake enough structure to hold its risen crumb.
- Baking powder
- Releases gas in the oven so the spongecake rises.
The step that matters
Beat the eggs to a thick mousse before folding in the flour. Whipped eggs hold the air that gives the spongecake its lift. If they are under-beaten or deflated during folding, the cake bakes flat and dense.
“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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