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Dessert

Feather Cake

A simple cake made with sugar, flour, milk, butter, egg, cream of tartar, and baking soda.

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

Why it works: Milk and butter 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 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

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

Make the batter

  1. In a bowl, cream together the sugar and butter.

  2. Add the egg and milk, mixing well.

  3. In another bowl, combine the flour, cream of tartar, and baking soda.

  4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

  5. Pour the batter into a greased loaf pan.

Bake

  1. Bake for 30-35 minutes or until a toothpick comes out clean.

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 + buttertop 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Forms the structure that holds the cake's crumb together as it bakes.
Egg
Adds structure and binds the batter while helping it set in the oven.
Cream of tartar
Acidifies the batter and stabilises the air bubbles that help the cake rise.
Baking soda
Reacts with the acid in the batter to produce gas that lifts the cake.
Sugar
Sweetens the cake and helps it brown and keep moist.
Butter
Adds fat for a tender texture and rich flavour.

The step that matters

Gradually add the dry ingredients to the wet mixture. Adding flour in portions and stirring just until smooth limits gluten development, keeping the crumb tender rather than tough, while the leavening gas is released evenly through the batter.

“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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