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Dessert

Ice Cream Cake

A layered cake made with sponge cake, sweet cream, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and almond are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Ice Cream Cake

Ingredients

Directions

Prepare the cake

  1. Bake sponge cake in jelly pans, ½ inch thick.

  2. Let the cake cool completely.

Make the cream

  1. Beat the sweet cream until it resembles ice cream.

  2. Sweeten the cream to taste.

  3. Add vanilla to the cream.

Prepare the almonds

  1. Blanch the almonds.

  2. Chop the almonds.

  3. Stir the almonds into the cream.

Assemble

  1. Layer the cream mixture thickly between each layer of sponge cake.

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. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet cream
Whipped to hold air, it gives the filling a light, creamy texture.
Almonds
Add crunch and nutty flavor, and their fat richens the cream filling.
Sponge cake
Forms the layers that give the cake its structure and hold the filling.

The step that matters

Beat the sweet cream until it resembles ice cream. Cream beaten too long turns grainy and then separates into butter, so stop once it is thick and soft enough to spread.

“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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