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Dessert

Whipped Cream Cake

A cake made with eggs, sugar, milk, flour, and topped with whipped cream filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Whipped Cream Cake

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 ↓

Whipped Cream Cake

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.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, beat the eggs and sugar until light and fluffy.

  3. Add the sweet milk, cream of tartar, and baking soda mixed in the milk; mix well.

  4. Gradually add the flour and vanilla, stirring until smooth.

Bake and fill

  1. Pour the batter into prepared cake pans and bake until golden.

  2. For the filling, whip the sweet cream with sugar and vanilla until soft peaks form.

  3. Once the cake layers are cool, spread the whipped cream filling between the layers.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked 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

Eggs
Whipped with sugar to trap air, giving the cake its light structure.
Cream of tartar
Stabilises the egg foam and works with baking soda to lift the batter.
Baking soda
Reacts with the acidic cream of tartar and milk to produce gas that leavens the cake.
Flour
Forms the cake's structure once mixed in and baked.
Sweet cream
Whipped to soft peaks, it adds moisture and a rich, airy filling between the layers.

The step that matters

Whipping the sweet cream to soft peaks. Overwhipping cream turns it grainy and can cause it to separate, while underwhipping leaves a runny filling that will not hold between the layers. Stop when soft peaks form and the cream holds its shape on the whisk.

“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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