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Dessert

Carrie Glass

A layered marble cake with white and chocolate batter.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 23 ingredients
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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 ↓

Carrie Glass

Ingredients

Directions

Make the batters

  1. Cream quarter cup of butter with one cup of sugar, half a cup of milk, one and a half cups of flour, one teaspoon baking powder, a little vanilla, and last four whites of eggs beaten stiff.

  2. Yellow part: Cream three-quarters cup sugar with one tablespoon of butter, yolks of four eggs, quarter cup milk, quarter teaspoon vanilla; add one cup of flour and stir well.

  3. Dark part: Quarter cake of chocolate in a little hot milk, one tablespoon of sugar, one teaspoon vanilla.

  4. Cream butter and sugar, add eggs one at a time, beating continually, then add flour sifted with baking powder and the milk, alternately, mix well.

  5. To one-third of this dough add the chocolate, spices and flavoring.

Assemble and bake

  1. Butter a deep pan.

  2. Add half a cup of yellow and half a cup of white batter in this mixture.

  3. Drop by tablespoon into pan, alternately.

  4. Put first a layer of white dough, then dark and so on, reserving white dough for top.

  5. Bake forty-five minutes in moderate oven.

Nutrition, whole recipe (rough)

1007Calories
29 gProtein
35 gFat
139 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Clove1 tsp ground (2g)7
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. See the original page.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together1,049 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. 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

Eggs
Whites beaten stiff and yolks add structure, lift and richness to the crumb.
Butter
Adds fat for a tender texture and rich flavor.
Flour
Forms the cake's structure once mixed with liquid and eggs.
Sugar
Sweetens the batter and helps keep the crumb moist and tender.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Chocolate
Provides the dark marbled batter and its distinct cocoa flavor.

The step that matters

Layering the white and dark batters. Dropping batters alternately and layering them keeps the marbling distinct. Mixing them together too much would blend the two colors into an even, uniform cake.

Swap the clove

How well each one fits the dish's main ingredients (butter, flour, sugar, milk, vanilla, chocolate, egg):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Peppermintfits about as well
  4. Clovethe original

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

“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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