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Dessert

Silver Cake

A light, fluffy cake made with egg whites, butter, sugar, milk, flour, baking powder, and optional flavoring.

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

Silver 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).

  2. In a large bowl, beat the egg whites until stiff peaks form.

  3. In another bowl, cream together the butter and sugar until light and fluffy.

Make the batter

  1. Gradually add the milk to the butter mixture, mixing well.

  2. Sift together the flour and baking powder, then add to the wet ingredients.

  3. Fold in the beaten egg whites gently until just combined.

  4. Add your choice of flavoring and mix gently.

Bake

  1. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Egg whites
Whipped to stiff peaks, they add airy lift and a light crumb to the cake.
Butter
Creamed with sugar, it traps air and adds richness and a tender texture.
Sugar
Creamed with butter, it adds sweetness and helps give the cake a fine, even crumb.
Flour
Provides the structure that sets the cake as it bakes.
Baking powder
Releases gas during baking, helping the cake rise.
Milk
Adds moisture and liquid that hydrates the flour for the batter.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only while whipped. Folding gently keeps that air in the batter, so the cake rises light instead of deflating into a dense texture.

“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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