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 ↓
White Mountain 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 cake
Preheat the oven to 350°F (175°C).
Cream together the sugar and butter.
Add the flour, sweet milk, baking soda, cream of tartar, and egg whites, then mix well.
Flavor the batter with lemon.
Pour into square tin pans.
Bake until golden and a toothpick comes out clean.
Make the frosting and assemble
Beat the egg whites to a stiff froth for the frosting.
Gradually add the powdered sugar and lemon flavoring, beating until stiff.
Spread the frosting between the layers and on top of the cake.
Stir in desiccated coconut into the frosting for a variation.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Milk + coconuttop 10% of all pairsSmell alikemoderateCooked together2,648 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Butter + coconuttop 12% of all pairsSmell alikemoderateCooked together3,467 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creamed with sugar to trap air and give the cake a tender crumb and rich flavor.
- Egg whites
- Provide structure and lift when beaten, helping the cake set and hold its shape.
- Flour
- Forms the main structure of the cake once its proteins set in the oven.
- Cream of tartar
- Stabilizes the beaten egg whites and works with baking soda to help the cake rise.
- Baking soda
- Reacts with the acidity in the batter to produce gas that lifts the cake.
- Sugar
- Sweetens the cake and helps create a tender, golden crust when baked.
The step that matters
Beating the egg whites for the frosting. Egg whites must be beaten to a stiff, stable foam; underbeaten whites stay runny and the frosting will not hold, while the sugar should be added gradually so it dissolves and the foam does not collapse.
Swap the coconut
The recipe marks coconut as optional. How well each one fits the dish's main ingredients (sugar, butter, flour, milk, cream, egg, lemon):
- Vanillafits better
- Raisinfits better
- Figfits about as well
- Coconutthe original
Fit is the average pairing score against sugar, butter, flour, milk, cream, egg, lemon. 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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