Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Feather Cake
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Cream the butter and brown sugar together.
Add the milk and mix well.
Sift the flour with the baking powder and add it to the mixture, beating thoroughly.
Fold and bake
Beat the egg whites until stiff and gently fold them into the batter.
Bake in 3 layers at 400°F (200°C) until golden.
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.
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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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Egg whites
- Whipped into foam, they trap air that gives the cake its light, airy structure.
- Baking powder
- Releases gas during baking, causing the batter to rise.
- Flour
- Provides the structure that holds the cake's shape as it sets.
- Butter
- Adds fat that tenderises the crumb and carries flavour.
- Light brown sugar
- Adds sweetness and moisture, and helps the cake brown.
- Milk
- Adds moisture and liquid that hydrates the flour to form the batter.
The step that matters
Folding in the egg whites. Stiffly beaten egg whites hold air that makes the cake light. Folding gently keeps that air in; vigorous stirring deflates the foam and produces a dense, heavy cake.
“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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