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Dessert

English Breakfast Cake

A simple cake made with milk, butter, sugar, egg, flour, cream of tartar, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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 ↓

English Breakfast 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 your oven to 350°F (175°C).

Make the batter

  1. In a bowl, mix the milk, butter, sugar, and egg until well combined.

  2. In another bowl, combine the flour, cream of tartar, and baking soda.

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

Bake

  1. Pour the batter into a greased baking dish and bake for 25-30 minutes or until golden brown.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Flour
Provides the main structure that holds the cake together as it sets.
Egg
Binds the batter and adds structure and richness as it sets in the oven.
Cream of tartar
Acidifies the batter so it reacts with baking soda to help the cake rise.
Baking soda
Reacts with the acid in the batter to release gas that lifts the cake.
Butter
Adds fat for tenderness and flavor in the crumb.
Sugar
Sweetens the cake and contributes to browning in the oven.

The step that matters

Gradually add the dry ingredients to the wet mixture. Adding dry ingredients slowly and stirring only until smooth keeps lumps out and limits gluten development, so the cake stays tender. The acid and baking soda start reacting once they meet liquid, so the batter should go into the pan and oven promptly.

“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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