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Dessert

Orange Cake

A cake made with orange zest, juice, butter, sugar, flour, eggs, baking powder, and frosted with a sugar‑egg white frosting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Orange Cake

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Orange 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.

Prepare the batter

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

  2. Beat the butter and sugar together until creamy.

  3. Add the beaten egg yolks, then mix in the flour, baking powder, and cold water.

  4. Fold in the beaten egg whites gently.

  5. Stir in the grated rind and juice of the orange, except for 1 tablespoon.

Bake and frost

  1. Pour the batter into cake pans and bake until golden.

  2. For the frosting, beat the egg whites with 1 tablespoon of orange juice and 6 tablespoons of sugar until stiff.

  3. Spread the frosting between the layers and on top of the cake.

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.

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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, 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

Eggs
Yolks enrich and bind the batter, while whipped whites lighten it and add structure.
Butter
Fat that creams with sugar to trap air and gives the cake a tender crumb.
Flour
Forms the structure that holds the cake together as it bakes.
Sugar
Sweetens the cake and helps create a tender, golden crust when baked.
Baking powder
Releases gas during baking so the cake rises and becomes light.

The step that matters

Folding in the beaten egg whites gently. Stiff whites hold air that makes the cake rise; vigorous stirring knocks that air out, leaving a dense, flat cake.

Swap the orange

How well each one fits the dish's main ingredients (sugar, flour, butter, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against sugar, flour, butter, egg. 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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