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 ↓
Corn Starch 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 the batter
Preheat the oven to 350°F (175°C).
Cream the butter and sugar together until light and fluffy.
Add the corn starch and flour, mixing well.
Stir in the sweet milk, cream of tartar, and baking soda.
Fold and bake
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter.
Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick 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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 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
- Egg whites
- Whipped to stiff peaks, they trap air and give the cake its light, airy structure.
- Flour
- Provides the main structure that holds the cake together as it bakes.
- Corn starch
- Softens the crumb and gives a tender texture compared with flour alone.
- Butter
- Adds fat for richness and a tender crumb when creamed with sugar.
- Sugar
- Sweetens the cake and helps trap air when creamed with butter.
- Baking soda
- Reacts with the acid in the cream of tartar and milk to lift the batter as it bakes.
The step that matters
Folding in the egg whites. Stiff egg whites hold air that makes the cake rise. Overmixing or stirring them in vigorously deflates the foam, leaving a dense, flat cake. Fold gently, just until no white streaks remain.
“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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