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 ↓
Ice Cream Cake and Frosting
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the batter
Preheat the oven to 350°F (175°C).
In a bowl, cream together the sugar and butter until light and fluffy.
Add the milk and mix well.
Gradually add the flour and baking powder, mixing until smooth.
In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter.
Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Make and set the frosting
For the frosting, beat the egg yolks and gradually add the powdered sugar.
Flavor the frosting with vanilla extract.
Spread the frosting on the cake while it is still in the pan, then return it to the oven for a few minutes to set.
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.
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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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + vanillatop 12% of all pairsSmell alikemoderateCooked together19,241 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
- Butter
- Adds fat and richness, and helps give the batter a tender crumb.
- All-purpose flour
- Provides the structure that holds the cake together as it bakes.
- Baking powder
- Releases gas in the oven so the cake rises and becomes light.
- Egg whites
- Whipped to stiff peaks, they trap air that lightens the batter.
- Egg yolks
- Add richness and help bind the frosting.
- Sugar
- Sweetens the cake and helps create a soft, browned crumb.
The step that matters
Folding in the beaten egg whites. Stiff whites hold trapped air that gives lift. Folding gently with a spatula keeps that air in; stirring vigorously deflates the foam and leaves a denser cake.
Swap the vanilla
How well each one fits the dish's main ingredients (sugar, butter, milk, flour, egg):
- Vanillathe original
- Raisinfits about as well
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against sugar, butter, milk, flour, 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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