Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Whipped Cream 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 the batter
Preheat the oven to 350°F (175°C).
In a large bowl, beat the whipped cream and sugar together until well combined.
Add the eggs one at a time, mixing well after each addition.
Sift together the flour and baking powder, then gradually fold into the cream mixture.
Gently fold in the citron or raisins.
Bake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
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.
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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Whipped cream
- Adds moisture and a tender, rich crumb to the batter.
- Eggs
- Provide structure and help the cake set as it bakes.
- Flour
- Forms the main structure of the cake as it bakes.
- Baking powder
- Releases gas during baking so the cake rises and becomes light.
- Sugar
- Sweetens the cake and helps give it a tender texture and browning.
- Citron or raisins
- Add chewy pockets of fruit flavor throughout the cake.
The step that matters
Fold in the flour and baking powder gently. Overmixing once flour is added develops gluten, which can make the cake tough and dense. Folding in gradually keeps the batter light so the baking powder can lift it.
Swap the raisin
How well each one fits the dish's main ingredients (cream, sugar, egg, flour):
- Raisinthe original
- Vanillafits about as well
- Figfits less well
- Strawberryfits less well
Fit is the average pairing score against cream, sugar, egg, flour. 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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