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Dessert

Cream Cake Pudding

A baked pudding made with egg yolks, sugar, flour, baking powder, egg whites, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Cake Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 300°F (150°C).

  2. In a bowl, beat the egg yolks and powdered sugar until well combined.

  3. Add the baking powder and flour, mixing until smooth.

  4. Gently fold in the beaten egg whites and flavoring.

Bake and serve

  1. Pour the batter into a greased baking dish and bake until set.

  2. Once cooled, top with whipped cream.

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

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

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Beaten and folded in to lighten the batter and give it a airy, risen texture.
Egg yolks
Beaten with sugar to add richness and help bind the batter.
Flour
Provides the structure that holds the baked pudding together as it sets.
Baking powder
Releases gas in the batter to help it rise during baking.
Whipped cream
Adds moisture and a light, rich topping once the cake has cooled.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air when whipped, and that air gives lift. Stirring them in vigorously knocks the air out, so the cake bakes up dense instead of light and airy.

“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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