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 ↓
Walnut 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
Preheat the oven to 350°F (175°C).
Make the batter
In a bowl, cream together the powdered sugar and butter until smooth.
Add the milk and mix well.
Gently fold in the beaten egg whites.
In another bowl, combine the corn starch, flour, and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped walnuts.
Bake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Corn + walnuttop 9% of all pairsSmell alikestrongCooked together349 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + walnuttop 12% of all pairsSmell alikemoderateCooked together5,873 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 a foam, they trap air that lifts and lightens the cake's crumb.
- Butter
- Creamed with sugar, it adds richness and a tender texture to the cake.
- Flour
- Its proteins set during baking to give the cake its main structure.
- Baking powder
- Releases gas when heated, helping the cake rise.
- Corn starch
- Lightens the crumb and softens the texture by diluting the flour's gluten.
- Walnuts
- Add crunch and a nutty flavor throughout the cake.
The step that matters
Folding in the egg whites. Beaten egg whites hold air that gives the cake its lift. Folding gently keeps that air in; vigorous stirring deflates the foam and leaves a denser cake.
Swap the walnut
How well each one fits the dish's main ingredients (sugar, butter, milk, egg, corn, flour):
- Almondfits better
- Chestnutfits about as well
- Milletfits about as well
- Walnutthe original
Fit is the average pairing score against sugar, butter, milk, egg, corn, flour. 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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