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Dessert

Orange Cake

A moist orange-flavored cake with a frosted layer made from egg whites and orange zest.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Orange Cake

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Orange 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.

Make the cake

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

  2. In a bowl, mix flour, sugar, water, baking powder, yolks, and egg whites until smooth.

  3. Pour the batter into a greased cake pan and bake until a toothpick comes out clean, about 25-30 minutes.

Make the frosting and assemble

  1. For the frosting, beat the whites of 2 eggs until stiff.

  2. Fold in the grated orange rind, orange juice, and enough sugar to thicken.

  3. Spread the frosting between the layers of the cake.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + orangetop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg 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

Flour
Provides the structure that holds the cake's crumb together as it bakes.
Eggs
Yolks and whites add structure, richness and lift to the batter.
Baking powder
Releases gas when heated, helping the cake rise and become light.
Sugar
Adds sweetness and helps tenderize the crumb and stabilize the frosting.
Orange juice
Adds acidity and bright citrus flavor to the frosting.

The step that matters

Beating the egg whites until stiff. Whites whipped to stiff peaks trap air that gives the frosting its volume. Under-beaten whites stay runny, and over-beaten whites turn dry and grainy. Adding sugar and folding gently keeps the foam stable.

Swap the orange

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

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against flour, sugar, 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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