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Dessert

Delicate Cake

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

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

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 ↓

Delicate 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

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

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

  3. In another bowl, mix the cream of tartar with the flour and corn starch.

Make the batter

  1. Add the sweet milk to the butter and sugar mixture.

  2. Gradually add the flour mixture to the wet ingredients.

  3. Beat the egg whites until stiff peaks form, then gently fold them into the batter.

  4. Add flavoring to taste and mix gently.

Bake

  1. Pour the batter into a greased cake pan and bake for 25-30 minutes or until 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.

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 + 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. Corn + milktop 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 into stiff peaks, they trap air that lifts and lightens the cake.
Flour
Provides the main structure that holds the cake together as it bakes.
Corn starch
Lowers the protein content, giving a finer, more tender crumb.
Butter
Adds richness and fat that keeps the crumb tender and moist.
Sugar
Creamed with butter, it sweetens the cake and helps create a light texture.
Cream of tartar
Acidifies the egg whites, stabilizing them so they hold their peaks.

The step that matters

Folding in the egg whites. Whipped whites hold the air that makes the cake light. Folding gently keeps that air in, while vigorous stirring deflates the batter and produces a denser cake.

“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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