Cream of Wheat Layered Cake

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. Wheat + walnuttop 3% of all pairs
   Smell alikestrong
   Cooked together246 recipes

   Shared aroma: 1-hexanal (fruit).

2. Wheat + milktop 6% of all pairs
   Smell alikemoderate
   Cooked together2,418 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

3. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

4. Cream + buttertop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

5. Cream + sugartop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs

Yolks enrich and sweeten the batter, while whipped whites lighten it and give the cake its rise.

Cream of wheat

Provides the body of the cake, setting as it bakes to give a firm, tender crumb.

Confectioner's sugar

Sweetens the batter and helps create a fine, tender texture when creamed with the yolks.

Walnuts

Add fat and a nutty flavor, and their fine grind adds body to the batter.

Marmalade (in the method)

Adds acidity and fruity sweetness to the filling between the cake halves.

Lumps sugar

Dissolved and boiled into the icing, where it sets into a glossy, white coating as it cools.

The step that matters

Swap the lemon

How well each one fits the dish's main ingredients (cream, wheat, sugar, egg, walnut, milk, butter):

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

Fit is the average pairing score against cream, wheat, sugar, egg, walnut, milk, butter. Candidates are from the same food group and used in at least 100 recipes.