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Dessert

Rice Cake

A cake made from eggs, sugar, butter, rice flour, and all-purpose flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Cake

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice 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.

Prepare

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

  2. Weigh the eggs in their shells and measure out the same weight in sugar and butter.

  3. Measure out half the weight of the eggs in rice flour and half in all-purpose flour.

Make the batter

  1. Mix the flours together and add them to the egg mixture.

  2. Incorporate the butter into the batter until smooth.

  3. Add any flavoring you like before baking.

Bake

  1. Pour the batter into a greased cake pan and bake for about 1 hour and 10 minutes.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 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
Provide structure and moisture, and help the cake set as they cook.
Sugar
Adds sweetness and helps give the cake a tender crumb and browning.
Butter
Adds fat for richness and a tender texture.
Rice flour
Contributes a light, tender texture with less gluten structure.
All-purpose flour
Provides gluten structure so the cake holds its shape.

The step that matters

Incorporate the butter into the batter until smooth. Butter must be fully emulsified into the batter; if it is too cold or added unevenly it can leave greasy streaks or lumps, affecting texture. Ingredients at a similar temperature blend more evenly.

“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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