Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Sponge Cake
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a bowl, mix together the flour, sugar, cream of tartar, and salt.
Break in the eggs and beat thoroughly until well combined.
Dissolve the baking soda in the cold water and add it to the mixture along with the lemon juice.
Bake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until golden.
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 + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + lemontop 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).
Flour and egg 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
- Eggs
- Beaten in to trap air and give the cake its light, airy structure.
- All-purpose flour
- Forms the main structure of the cake as its proteins set during baking.
- Granulated sugar
- Sweetens the cake and helps it brown as it bakes.
- Baking soda
- Reacts with the acid in the lemon juice to produce gas that helps the cake rise.
- Lemon juice
- Provides acidity that reacts with the baking soda to help the cake rise.
- Cream of tartar
- Acidifies the batter and helps stabilize the beaten eggs for a lighter texture.
The step that matters
Dissolve the baking soda in the cold water and add it to the mixture along with the lemon juice.. Baking soda needs an acid to react and release gas. Combining it evenly with the lemon juice and batter lets the leavening work throughout the cake, so it rises evenly instead of in pockets.
Swap the lemon
How well each one fits the dish's main ingredients (flour, sugar, cream, egg):
- Raisinfits better
- Vanillafits better
- Figfits about as well
- Lemonthe original
Fit is the average pairing score against flour, sugar, cream, 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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