Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Composition 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
Preheat your oven to 350°F (175°C).
Make the batter
Beat the sugar, butter, and egg yolks together until light and fluffy.
Add the milk and part of the flour, mixing well.
Beat the egg whites until very light and fluffy.
Fold the beaten egg whites into the batter along with the remaining flour.
Add raisins or citron to the mixture, if desired.
Bake
Pour the batter into a greased cake pan and bake for about 30-40 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.
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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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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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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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
- Eggs
- Egg whites whipped to foam add lift, and yolks add richness and structure to the batter.
- Flour
- Provides the structure that holds the cake together as it bakes.
- Butter
- Adds fat for tenderness and a rich flavor.
- Sugar
- Sweetens the cake and helps it brown and keep moisture.
- Milk
- Adds moisture that hydrates the flour and forms the batter.
- Cream of tartar
- Stabilizes the whipped egg whites so they hold their volume.
- Baking soda
- Reacts with acidic ingredients to produce gas that helps the cake rise.
The step that matters
Folding the beaten egg whites into the batter. Whipped egg whites trap air that gives the cake its lift. Stirring vigorously or overmixing deflates the foam, so fold gently until just combined.
Swap the raisin
The recipe marks raisin as optional. How well each one fits the dish's main ingredients (egg, flour, sugar, butter, milk, cream):
- Vanillafits better
- Raisinthe original
- Coconutfits less well
- Figfits less well
Fit is the average pairing score against egg, flour, sugar, butter, milk, cream. Candidates are from the same food group and used in at least 100 recipes.
“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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