Why it works: Strawberry and vanilla are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,385 recipes. Both carry p-vinylguaiacol, which smells spicy, fruity. The science ↓
Ice Cream Cake
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 300°F (150°C).
Beat the egg whites in a bowl until stiff.
Make the batter
Cream together the sugar and butter in another bowl.
Add the milk, baking soda, cream of tartar, and flour to the butter mixture.
Divide the batter in half.
Color one half with strawberry coloring and flavor it with vanilla.
Flavor the other half with lemon extract.
Bake
Pour the white batter into a greased cake pan, then add the pink batter on top.
Bake slowly until a toothpick inserted 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.
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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Strawberry + vanillatop 1% of all pairsSmell alikemoderateCooked together1,385 recipes
Shared aroma: p-vinylguaiacol (spicy, fruity).
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Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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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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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 until stiff, they trap air and give the cake a light, airy structure.
- Flour
- Provides the main structure that holds the cake together as it bakes.
- Butter
- Creamed with sugar, it adds richness and a tender texture to the crumb.
- Sugar
- Creamed with butter, it sweetens the cake and helps give it a tender crumb.
- Baking soda
- Reacts with the acidic cream of tartar to produce gas that helps the cake rise.
- Cream of tartar
- Acidic component that reacts with baking soda to help the cake rise.
The step that matters
Bake slowly until a toothpick comes out clean. Baking at a low temperature cooks the cake gently and evenly, and the toothpick test shows when the centre is set. Removing it too early can leave a batter-like middle that collapses as it cools.
Swap the strawberry
How well each one fits the dish's main ingredients (egg, sugar, butter, milk, cream, flour, vanilla):
- Figfits about as well
- Coconutfits about as well
- Raisinfits about as well
- Strawberrythe original
Fit is the average pairing score against egg, sugar, butter, milk, cream, flour, vanilla. 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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