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Baking

Circle Cake

A simple cake made with egg, sugar, flour, butter, milk, cream of tartar, baking soda, and rose or lemon flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Circle 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

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

  2. In a bowl, cream the butter and sugar together.

  3. Add the egg and mix well.

  4. In another bowl, combine the flour, cream of tartar, and baking soda.

  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.

  6. Flavor with rose or lemon as desired.

Bake

  1. Pour the batter into a greased cake pan.

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

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Butter
Adds fat that gives the cake tenderness and a rich crumb.
Flour
Forms the structure that holds the cake together as it bakes.
Egg
Binds the batter and adds structure and moisture.
Cream of tartar
Acidic ingredient that reacts with baking soda to help the cake rise.
Baking soda
Releases carbon dioxide with the acid in the batter, helping the cake rise.
Sugar
Sweetens the cake and helps tenderize the crumb when creamed with butter.

The step that matters

Alternating the dry ingredients and milk. Adding the dry ingredients gradually and alternating with the milk keeps the batter smooth and evenly mixed. Overmixing once flour is hydrated develops gluten, which can make the cake tough.

“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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