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Dessert

White Mountain Layer Cake

A layered cake made with butter, sugar, milk, egg whites, flour, baking powder, and bitter almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

White Mountain Layer Cake

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. Cream the butter and sugar together until light.

  3. Add the milk and beaten egg whites, mixing well.

  4. Sift the flour with the baking powder and add to the mixture along with the almond extract.

  5. Mix all ingredients thoroughly.

Bake and assemble

  1. Divide the batter among four cake pans.

  2. Bake in the preheated oven until golden.

  3. Spread plain frosting between the layers and frost the top.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (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

Butter
Creams with sugar to trap air and add richness and a tender crumb.
Sugar
Creams with butter for a light texture and adds sweetness and browning.
Egg whites
Provide structure and lift, setting the cake as it bakes.
Flour
Forms the cake's main structure once its proteins set in the oven.
Baking powder
Releases gas in the batter, making the layers rise and turn light.

The step that matters

Cream the butter and sugar until light. Beating air into the butter and sugar creates the bubbles that help the cake rise. Stopping too early leaves a dense layer.

“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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