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 ↓
Angel Cake
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 300°F (150°C).
Sift together the sugar, flour, and cream of tartar.
In a separate bowl, beat the egg whites until stiff peaks form.
Make the batter
Gently fold the sifted dry ingredients into the beaten egg whites.
Add flavoring to taste.
Pour the batter into an ungreased pan.
Bake
Bake for 60 minutes.
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.
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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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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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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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 whites
- Beaten into stiff peaks, they trap air and provide the cake's light, airy structure.
- Granulated sugar
- Sweetens the cake and helps stabilize the whipped egg white foam.
- All-purpose flour
- Provides the starch and gluten that set the cake's structure as it bakes.
- Cream of tartar
- Acidifies the egg whites, stabilizing the foam so it holds its peaks.
The step that matters
Folding the dry ingredients into the egg whites. Folding gently preserves the air trapped in the beaten whites. Stirring or deflating the foam makes the baked cake dense and short rather than light and airy.
“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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