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Dessert

Cream Cake

A sweet cake made with eggs, sugar, corn starch, milk, vanilla, butter, baking soda, cream of tartar, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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 ↓

Cream Cake

Oven, in the book's wordsA very quick oven

Ingredients

Directions

The book says “a very quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard

  1. In a bowl, beat together 2 eggs, 1 cup sugar, and 2 tablespoons corn starch.

  2. Boil 1 pint of milk and season with 1 vanilla bean.

  3. As the milk boils, stir in the egg mixture continuously until it thickens.

  4. Before it cools, stir in 1 tablespoon butter.

Make the batter

  1. In another bowl, beat together 3 eggs and 1 cup sugar.

  2. Dissolve ½ teaspoon baking soda in 1 cup milk and add to the egg mixture.

  3. Sift in 1 teaspoon cream of tartar, ¼ teaspoon salt, and 1½ cups flour, adding the baking soda last.

Bake

  1. Bake in a preheated oven at 400°F (200°C) in jelly cake pans for 15 minutes.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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 as they set during baking.
Flour
Provides the main structure of the cake crumb.
Baking soda
Reacts with the acidic cream of tartar to lift the batter as it bakes.
Cream of tartar
Acidifies the batter so the baking soda reacts and helps the cake rise.
Corn starch
Thickens the custard so it holds its body when stirred into the milk.
Butter
Adds richness and a tender texture to the custard.

The step that matters

Stir the egg mixture continuously as the milk boils. Eggs and starch can curdle or form lumps if left unstirred over heat. Constant stirring spreads the heat evenly so the custard thickens smoothly.

“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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