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Dessert

Almond Cream Cake

A sponge cake with almond‑flavored whipped cream filling and almond garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Almond Cream 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.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. Cream the butter and sugar together until light and fluffy.

  3. Gradually add the milk, mixing well after each addition.

  4. Sift the flour and baking powder together, then add half to the mixture and beat well.

  5. Add the remaining flour and beat again until smooth.

  6. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.

  7. Pour the batter into a greased loaf pan or two oblong pans.

  8. Bake for 30‑40 minutes or until a toothpick inserted in the center comes out clean.

Make the fillings

  1. For the whipped cream filling, whip the cream until stiff, then sweeten and flavor it.

  2. Chop or slice half the almonds and stir them into the whipped cream.

  3. Spread the cream mixture between the layers of cake and sprinkle more almonds on top.

  4. For the boiled cream filling, combine the milk, sugar, and flour in a saucepan.

  5. Cook over medium heat until thickened, then remove from heat and stir in the beaten egg whites.

Finish

  1. Once cool, add the remaining chopped almonds and use half in the cream filling and sprinkle the rest on 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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

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, giving the cake a tender, rich crumb.
Egg whites
Whipped to stiff peaks, they add lift and structure to the batter.
All-purpose flour
Forms the cake's main structure once mixed and baked.
Baking powder
Releases gas during baking, helping the cake rise.
Blanched almonds
Add texture and nutty flavor to the fillings and topping.
Heavy cream
Whipped into a filling that adds moisture and richness between layers.

The step that matters

Folding the beaten egg whites into the batter. Folding gently keeps the air trapped in the whites. Stirring hard would deflate them, leaving a denser, less light cake.

“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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