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Dessert

Cork Starch Cakes

A light cake made with butter, sweet milk, corn starch, flour, sugar, egg whites, baking soda, and cream of tartar.

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

Cork Starch Cakes

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

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

  2. In a bowl, cream together the butter and sugar until light and fluffy.

  3. Add the sweet milk and mix well.

  4. In another bowl, combine the corn starch, flour, cream of tartar, and baking soda.

  5. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

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

  7. Add flavoring to taste.

Bake

  1. Pour the batter into gem tins or patty pans.

  2. Bake for 20-25 minutes or until golden and 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.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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
Whipped to stiff peaks, they lighten the batter and help the cakes rise and hold a tender crumb.
Corn starch
Softens the crumb, giving a finer, more tender texture than flour alone.
Flour
Provides the main structure that holds the cakes together as they bake.
Butter
Adds fat for richness and a tender texture.
Sugar
Sweetens the cakes and helps browning as they bake.
Baking soda
Reacts with the acid in the cream of tartar to produce gas that makes the cakes rise.

The step that matters

Folding in the egg whites. Stiff egg whites hold air that lifts the batter. Overmixing or deflating them during folding removes that air, leaving denser, flatter cakes.

“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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