Name: Express Cakes
Ingredients: 2 teaspoonfuls edmonds' baking powder 3 eggs 1/4 cup milk; 1/4 cup milk; 1 breakfastcup flour 1 teacup sugar 2 teaspoonfuls edmonds' baking powder 3 eggs; 1 teacup sugar 2 teaspoonfuls edmonds' baking powder 3 eggs 1/4 cup milk; 3 eggs 1/4 cup milk

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Express Cakes

Ingredients

2 teaspoonfuls edmonds' baking powder 3 eggs 1/4 cup milk
1/4 cup milk
1 breakfastcup flour 1 teacup sugar 2 teaspoonfuls edmonds' baking powder 3 eggs
1 teacup sugar 2 teaspoonfuls edmonds' baking powder 3 eggs 1/4 cup milk
3 eggs 1/4 cup milk

Directions

Prepare the batter

Mix flour, sugar, and Edmonds' baking powder together, beat in the eggs, milk, and vanilla or lemon essence.
Put the batter into small greased tins.

Bake

Bake in a moderate oven for about 20 minutes.

Nutrition, whole recipe (rough)

731Calories

27 gProtein

14 gFat

120 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49

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

By T. J. Edmonds Ltd.. Recipe from a historical cookbook (Project Gutenberg).

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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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: Provides the structure that holds the cake's crumb together as it bakes.
Eggs: Bind the batter and add structure, richness, and lift as they set in the oven.
Baking powder: Releases gas in the batter, making the cakes rise and turn light.
Sugar: Adds sweetness and helps give the cakes a tender crumb and golden browning.
Milk: Adds moisture and loosens the batter so it bakes evenly and softly.

“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.