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Dessert

Eunaway Cake

A quick batter cake made with egg, sugar, butter, milk, cream of tartar, baking soda, and flour, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Eunaway Cake

Ingredients

Directions

Make the batter

  1. In a bowl, beat the egg and sugar together.

  2. Melt the butter and mix it with the milk.

  3. Combine the milk mixture with the egg mixture.

  4. In another bowl, mix the cream of tartar and baking soda with flour.

  5. Gradually add the flour mixture to the wet ingredients until the batter is slightly thicker than pancake batter.

Cook and serve

  1. Cook on a griddle until golden brown on both sides.

  2. Serve hot with butter for breakfast or tea.

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.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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
Binds the batter and adds richness and structure as it cooks.
Cream of tartar
Acidic powder that reacts with baking soda to produce gas for rising.
Baking soda
Reacts with the acid in cream of tartar to release gas, lifting the cake.
Flour
Provides structure and thickens the batter so it holds its shape on the griddle.
Milk
Supplies the liquid that hydrates the flour and gives the batter moisture.
Butter
Adds fat for flavor and tenderness, and helps the cake brown on the griddle.

The step that matters

Gradually add the flour mixture to the wet ingredients. Adding the dry mix slowly and stopping once the batter is slightly thicker than pancake batter keeps it from becoming lumpy or overworked. Overmixing develops gluten and can make the cake tough, while the leavening reaction starts as soon as the acid and baking soda meet liquid, so the batter should go on the griddle promptly.

“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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