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Dessert

Orange Layer Cake

A layered cake flavored with orange and lemon, topped with powdered sugar frosting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

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

  2. Cream the butter and sugar together.

  3. Add the beaten yolks of the eggs, orange juice, grated peel, and cold water to the mixture.

  4. Sift in the flour and baking powder, then fold in the beaten egg whites.

  5. Pour the batter into layer cake pans and bake until golden.

Make the frosting and assemble

  1. For the filling, beat the whites of 2 eggs with enough powdered sugar to make a stiff frosting.

  2. Flavor the frosting with lemon juice and grated lemon peel.

  3. Spread the filling between the layers and use additional powdered sugar for the top icing.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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
Yolks enrich the batter and whites, whipped and folded in, lighten the crumb and add structure.
Flour
Forms the structure that holds the cake's crumb together as it bakes.
Sugar
Sweetens the cake and, creamed with butter, helps trap air for a lighter texture.
Butter
Adds fat for tenderness and richness in the crumb.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Oranges
Provide juice and peel that add moisture and bright citrus aroma.

The step that matters

Fold in the beaten egg whites. Whipped whites hold air that lightens the batter. Folding gently, rather than stirring, keeps that air from deflating, so the layers rise tall and stay light.

Swap the orange

How well each one fits the dish's main ingredients (egg, flour, sugar, butter, lemon):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Orangethe original

Fit is the average pairing score against egg, flour, sugar, butter, lemon. 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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