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Dessert

Whipped Cream Cake

A cake made with sugar, butter, eggs, milk, flour, and topped with whipped sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Whipped Cream Cake

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 ↓

Whipped 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 batter

  1. Stir sugar and soft butter together in a bowl.

  2. Add beaten egg yolks and milk, then mix in flavoring.

  3. Gently fold in beaten egg whites.

  4. In a separate bowl, mix cream of tartar, baking soda, and flour; sift into batter and stir lightly.

Bake

  1. Pour batter into a small dripping pan and bake at 350°F until golden.

Top and finish

  1. Once the cake is cool, whip the sweet cream until stiff and spread it over the cake.

  2. Chill the cream in ice before whipping for easier whipping.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Egg whites
Trap air when beaten, giving the cake lift and a light, airy crumb.
All-purpose flour
Provides the starch and gluten structure that sets the cake's crumb.
Baking soda
Reacts with the acid in the batter to release gas and help the cake rise.
Cream of tartar
Adds acidity that stabilizes the beaten egg whites and works with the baking soda.
Sugar
Sweetens the cake and helps create a tender crumb and golden browning.
Sweet cream
Forms the whipped topping that adds richness, sweetness and moisture.

The step that matters

Gently fold in the beaten egg whites. The egg whites hold the air that makes the cake rise. Stirring vigorously or folding too roughly deflates the foam, so the batter becomes dense and the cake rises less.

“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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