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Dessert

Maple Cream Cake

A sweet cake with maple cream frosting made from sugar, eggs, butter, flour, baking powder, maple sugar, cream, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Maple Cream 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

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

  2. In a bowl, cream together the sugar and butter. Add the eggs and mix well.

  3. In another bowl, combine the flour and baking powder, then gradually add to the wet mixture.

  4. Divide the batter into two greased cake tins and bake until golden.

Make the frosting

  1. For the frosting, boil the maple sugar and cream until thick.

  2. Remove from heat and beat until creamy. Add the egg white and continue beating until thick.

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

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

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Bind the batter and add structure as they set during baking.
Flour
Forms the cake's structure once its proteins set in the oven.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Butter
Adds fat for tenderness and a rich flavor to the crumb.
Maple sugar
Sweetens the frosting and thickens to a creamy texture when boiled with cream.
Egg white
Whipped into the frosting to add airy volume and lightness.

The step that matters

Boiling the maple sugar and cream until thick. Sugar syrups thicken as water evaporates and temperature rises. Removing the pan too early leaves the frosting runny, while overcooking can make it grainy or hard once cooled.

“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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