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 ↓
Delicate 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. 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.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Stir in the vanilla or brandy.
Bake
Pour the batter into a greased cake pan.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
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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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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Flour + buttertop 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
- Eggs
- Bind the batter and add structure and richness as they set in the oven.
- Butter
- Adds fat and tenderness, and carries flavour through the crumb.
- Flour
- Forms the cake's structure once its proteins set during baking.
- Baking powder
- Releases gas in the batter, helping the cake rise and turn light.
- Sugar
- Sweetens the cake and, creamed with butter, helps trap air for a lighter crumb.
- Milk
- Adds moisture and loosens the batter so the flour hydrates evenly.
The step that matters
Creaming the butter and sugar. Beating butter and sugar until light and fluffy traps air bubbles that expand in the oven. Under-creaming gives a dense cake, while adding eggs too quickly can curdle the batter and weaken the rise.
Swap the vanilla
How well each one fits the dish's main ingredients (egg, flour, butter, sugar, milk):
- Vanillathe original
- Raisinfits about as well
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against egg, flour, butter, sugar, milk. 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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