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Dessert

Delicate Tea Cakes

A light cake made with egg whites, sugar, milk, butter, flour, almonds, and leavening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Delicate Tea Cakes

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).

  2. Beat the egg whites until stiff.

Make the batter

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

  2. Add the sweet milk or cream, cream of tartar, and baking soda to the butter mixture.

  3. Gradually mix in the flour and almonds.

  4. Fold in the beaten egg whites gently.

Bake

  1. Drop spoonfuls of the batter onto a greased baking sheet.

  2. Bake for 12-15 minutes or until lightly golden.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Beaten until stiff, they trap air that lightens the batter and helps the cakes rise.
Butter
Creamed with sugar, it adds fat that gives the cakes a tender texture and rich flavor.
All-purpose flour
Provides the structure that holds the cakes together as they bake.
Cream of tartar
An acid that stabilizes the whipped egg whites and works with baking soda to help the cakes rise.
Baking soda
Reacts with the acid in the batter to release gas, helping the cakes rise and brown.
White sugar
Creamed with butter, it adds sweetness and helps give the cakes a tender crumb and golden color.

The step that matters

Folding in the beaten egg whites. Folding gently keeps the air bubbles in the whipped whites intact. Overmixing deflates them, which leads to flatter, denser cakes.

“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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