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 ↓
Corn Starch 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
Preheat the oven to 350°F (175°C).
In a bowl, beat the egg whites until stiff peaks form.
Make the batter
In another bowl, cream together the butter and sugar.
Add the milk, corn starch, flour, cream of tartar, and baking soda to the butter mixture.
Gently fold in the beaten egg whites and lemon flavoring.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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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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Corn + milktop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked 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
- Beaten to stiff peaks, they trap air that lifts and structures the cake.
- Butter
- Creamed with sugar, it adds fat for a tender crumb and rich flavor.
- Sugar
- Creamed with butter, it sweetens and helps give the cake a fine texture.
- Flour
- Provides the main structure as the batter sets in the oven.
- Corn starch
- Softens the crumb, giving a lighter, more tender texture than flour alone.
- Cream of tartar
- Stabilizes the whipped egg whites so they hold their peaks.
The step that matters
Folding in the beaten egg whites. Stirring instead of folding deflates the foam trapped in the whites, leaving a dense cake. Fold gently so the air stays in the batter and the cake rises.
Swap the lemon
How well each one fits the dish's main ingredients (egg, corn, butter, milk, cream, sugar, flour):
- Vanillafits better
- Raisinfits better
- Coconutfits better
- Lemonthe original
Fit is the average pairing score against egg, corn, butter, milk, cream, sugar, 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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