Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Feather 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 bowl, combine the sugar and beaten eggs.
Add the softened butter and mix well.
In another bowl, mix the flour with cream of tartar and baking soda dissolved in water.
Gradually add the dry ingredients to the egg mixture, stirring until smooth.
Season with salt to taste.
Bake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until golden.
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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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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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).
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
- Eggs
- Bind the batter and add structure as they set in the oven.
- Flour
- Provides the main structure that holds the cake's crumb together.
- Sugar
- Adds sweetness and helps the cake brown as it bakes.
- Baking soda
- Reacts with the acidic cream of tartar to release gas that lightens the batter.
- Cream of tartar
- Acidifies the batter so the baking soda can react and help it rise.
- Butter
- Adds fat for a tender texture and rich flavor.
The step that matters
Gradually add the dry ingredients to the egg mixture. Adding the flour mixture slowly and stirring until smooth keeps the batter evenly combined and prevents lumps. Overmixing after the flour is added can toughen the cake, while the baking soda and cream of tartar need to be well dispersed to leaven evenly.
“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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