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Dessert

Delicate Cake

A light, airy cake made with powdered sugar, butter, flour, corn starch, milk, egg whites, and flavored with almond or vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Delicate Cake

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 Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

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

  2. In a bowl, cream together the powdered sugar and butter until smooth.

  3. Sift the flour and corn starch together, then add to the creamed mixture.

  4. Stir in the milk until well combined.

  5. In a separate bowl, beat the egg whites to stiff peaks and gently fold them into the batter.

  6. Add the cream of tartar and baking soda, and flavor with almond or vanilla extract.

Bake

  1. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

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.

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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 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. Corn + almondtop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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 sets in the oven.
Butter
Adds fat for richness and a tender crumb when creamed with the sugar.
Powdered sugar
Sweetens the batter and dissolves smoothly when creamed with the butter.
Corn starch
Lightens the flour blend, producing a more tender, delicate crumb.
Cream of tartar
Stabilizes the whipped egg whites so they hold their stiff peaks.

The step that matters

Folding in the egg whites. Whipped whites hold the air that lifts the cake. Folding gently with a spatula keeps that air in; vigorous stirring deflates the batter and produces a dense, flat cake.

“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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