Skip to main content

Maple Cake and Frosting

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Maple syrup and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Cake and Frosting

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Pour 2 cups of Imperial Maple Syrup into a marbleized dish and boil until it forms a soft ball when dropped into cold water.

  2. Stiffly beat the whites of 2 large eggs.

  3. Slowly pour the boiling syrup into the egg whites while beating continuously with a silver fork until it reaches a spreadable thickness.

  4. Use the frosting between layers of cake and 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. Maple syrup + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

You might also like

Maple FudgeMaple Fudge35 recipesMaple CreamMaple Cream34 recipesMaple Syrup FillingMaple Syrup Filling12 recipesMaple Cream CandyMaple Cream Candy11 recipes