Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Strawberry Shortcake
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.
Make the batter
Preheat the oven to 350°F (175°C).
In a bowl, beat the egg yolk, then add sugar, lemon juice, and water.
Sift the flour with baking powder and mix it into the egg mixture.
Fold in the egg white gently.
Pour the batter into a shallow pan and bake until golden.
Fill and top
Once cool, split the cake and fill it with seven slightly crushed strawberries.
Make a meringue by beating the egg white until stiff, then gradually add powdered sugar.
Spread the meringue on top of the cake and garnish with the remaining strawberries.
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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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).
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Lemon + flourtop 17% of all pairsSmell alikemoderateCooked together30,404 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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 yolk
- Enriches the batter and adds richness and a tender crumb.
- Egg white
- Whipped air gives the batter lift and makes the cake light.
- Pastry flour
- Provides the structure that holds the cake together as it bakes.
- Baking powder
- Releases gas in the oven so the cake rises and stays open.
- Sugar
- Sweetens the batter and helps keep the crumb tender and moist.
- Strawberries
- Add moisture, fruity flavor and acidity to the filling and topping.
The step that matters
Fold in the egg white gently. The air trapped in the beaten egg white gives the cake much of its lift. Vigorous stirring deflates it, so the cake bakes up dense and flat instead of light.
Swap the lemon
How well each one fits the dish's main ingredients (egg, sugar, flour):
- Raisinfits better
- Vanillafits better
- Lemonthe original
- Figfits about as well
Fit is the average pairing score against egg, 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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