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Dessert

Cream Cakes

A yeast‑leavened cake made with eggs, cream, flour, yeast, salt, and butter, baked in muffin rings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Cakes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Beat the eggs until very light.

  2. Stir the eggs into the cream, alternating with the sifted flour.

  3. Add the yeast and salt, then cover the batter and let it rise near a warm place.

  4. Once the batter is light, stir in the warmed butter.

Bake and serve

  1. Bake the cakes in muffin rings until golden.

  2. Serve hot, split with your fingers, and butter.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter 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

Eggs
Beaten eggs add structure and richness and help set the cakes as they bake.
Sifted flour
Flour forms the gluten network that gives the cakes their body and shape.
Cream
Cream adds moisture and richness, making the crumb tender.
Yeast
Yeast produces gas that makes the batter rise and gives the cakes an airy texture.
Butter
Butter adds fat for flavor and softness, coating flour so the crumb stays tender.

The step that matters

Let the batter become light before adding the butter. Yeast gas needs to be trapped in the batter to lift it. Adding fat too early can coat the flour and weaken that gas-holding structure, so the cakes may rise less and turn out denser.

“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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