Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Sand 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 the batter
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter and brown sugar.
Add the sour cream and mix well.
In another bowl, combine the flour, baking soda, cinnamon, cloves, ginger, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter.
Bake and cool
Pour the batter into prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Let the layers cool before frosting.
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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Cinnamon + clovetop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Cinnamon + gingertop 1% of all pairsSmell alikestrongCooked together6,380 recipes
Shared aroma: estragole (anise, licorice).
-
Clove + gingertop 1% of all pairsSmell alikestrongCooked together6,038 recipes
Shared aroma: estragole (anise, licorice).
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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Flour + cinnamontop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Whites are whipped to stiff peaks and folded in, adding lift and an airy crumb.
- Flour
- Provides the structure that holds the cake's shape as it bakes.
- Butter
- Creamed with the sugar to trap air and add richness and tenderness.
- Light brown sugar
- Adds sweetness, moisture and a caramel-like depth of flavour.
- Sour cream
- Adds moisture and acidity, which keeps the crumb tender.
- Baking soda
- Reacts with the acidic sour cream to produce gas that helps the cake rise.
The step that matters
Folding in the egg whites. Whites beaten to stiff peaks hold the air that lifts the cake. Overmixing when folding deflates them, leaving a dense layer, so fold gently until no white streaks remain.
Swap the ginger
How well each one fits the dish's main ingredients (sugar, cream, butter, flour, egg, cinnamon, clove):
- Nutmegfits better
- Cardamomfits better
- Allspicefits better
- Gingerthe original
Fit is the average pairing score against sugar, cream, butter, flour, egg, cinnamon, clove. 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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