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Dessert

White Sponge Cake

A light, airy cake made from beaten egg whites, sugar, flour, and cream of tartar, optionally flavored and iced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

White Sponge 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 the oven to 350°F (175°C).

Make the batter

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

  2. Gradually add the sugar while continuing to beat until well combined.

  3. Gently fold in the flour and cream of tartar until just combined.

  4. Add flavoring to taste.

  5. Pour the batter into flat tins.

Bake and serve

  1. Bake for about 25-30 minutes or until a toothpick comes out clean.

  2. If desired, ice with chocolate icing and cut into diamond shapes.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked 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

Egg whites
Whipped into stiff peaks, they trap air that gives the cake its light, airy structure.
White sugar
Added to the whites, it stabilises the foam and sweetens the cake.
All-purpose flour
Sets the structure of the cake as it bakes, holding the airy foam in shape.
Cream of tartar
Acidifies the whites, helping the foam hold its shape and stay stable.

The step that matters

Gently fold in the flour and cream of tartar. Folding rather than stirring keeps the air bubbles in the whipped egg whites intact. Overmixing deflates the foam, which leads to a dense, flat 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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