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Dessert

Fig Cake

A sweet cake made with butter, sugar, milk, flour, egg whites, baking powder, powdered sugar, and split figs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Fig 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 the batter

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

  2. Cream the butter and sugar together until light and fluffy.

  3. Add the sweet milk and mix well.

  4. Gradually add the flour and baking powder, mixing until smooth.

Fold and bake

  1. In a separate bowl, beat the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the batter.

  3. Pour the batter into prepared cake pans and bake until golden.

Assemble and serve

  1. Once cooled, layer the cake with icing, split figs, and more icing, finishing with icing on top.

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. Milk + figtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + figtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,192 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

Butter
Adds richness and tenderness to the crumb while creaming with sugar.
Egg whites
Beaten to stiff peaks, they trap air that lifts and lightens the batter.
Baking powder
Releases gas when heated, helping the cake rise and set.
Flour
Provides the structure that holds the cake together as it bakes.
Sugar
Sweetens the cake and helps create a tender, golden crumb.

The step that matters

Folding the egg whites into the batter. Stiff egg whites hold the air that makes the cake light. Stirring them in vigorously knocks out that air and leaves a dense cake, so fold gently until just combined.

Swap the fig

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figthe original
  4. Coconutfits about as well

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