Why it works: Milk and butter 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 ↓
Irving Park 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 the oven to 350°F (175°C).
Make and bake the layers
In a mixing bowl, combine the sugar, milk, flour, baking powder, and butter. Mix until smooth and well combined.
Divide the batter into four equal portions and pour into greased cake pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Assemble
Let the layers cool before assembling with coconut filling.
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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + coconuttop 10% of all pairsSmell alikemoderateCooked together2,648 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + coconuttop 12% of all pairsSmell alikemoderateCooked together3,467 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 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
- Flour
- Provides the structure that holds the cake together as it bakes.
- Baking powder
- Releases gas in the batter so the layers rise and become light.
- Butter
- Adds fat that tenderizes the crumb and carries flavor.
- Sugar
- Sweetens the cake and helps it brown while keeping the crumb moist.
- Milk
- Supplies liquid that hydrates the flour and forms the batter.
- Coconut filling
- Adds moisture and flavor between the layers once they have cooled.
The step that matters
Let the layers cool before assembling. Warm layers are fragile and soft, so they can tear or slide and melt the filling. Cooling lets the crumb set firm enough to stack cleanly.
Swap the coconut
How well each one fits the dish's main ingredients (sugar, milk, flour, butter):
- Vanillafits better
- Raisinfits better
- Figfits about as well
- Coconutthe original
Fit is the average pairing score against sugar, milk, flour, butter. 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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