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Dessert

Pearl Cake

A light, fluffy cake made with sugar, flour, butter, milk, corn starch, baking powder, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Pearl 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

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

Make the batter

  1. In a large bowl, cream the butter and sugar together until light and fluffy.

  2. Add the milk and mix well.

  3. In another bowl, combine the flour, corn-starch, and baking powder.

  4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

  5. In a separate bowl, beat the egg whites until stiff peaks form.

  6. Gently fold the egg whites into the batter.

Bake

  1. Pour the batter into a greased cake pan and bake for 30-35 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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

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

Egg whites
Whipped to stiff peaks and folded in, they give the cake a light, airy structure.
Butter
Creamed with sugar, it traps air and adds richness and tenderness to the crumb.
Sugar
Creamed with butter, it adds sweetness and helps create a light, fluffy texture.
Flour
Provides the main structure of the cake as it sets in the oven.
Baking powder
Releases gas in the batter, helping the cake rise.

The step that matters

Gently fold the egg whites into the batter. Whipped egg whites hold air that gives the cake its lift. Stirring vigorously knocks out this air and can leave a dense, flat cake, so fold gently with a spatula until just combined.

“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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