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 ↓
Addie's Gold 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.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a bowl, cream together the butter and sugar.
Add the egg yolks and mix well.
In a separate bowl, combine the flour, baking soda, and cream of tartar.
Gradually add the dry ingredients to the butter mixture, alternating with the sweet milk.
Flavor the batter to your taste.
Bake
Pour the batter into a greased cake pan.
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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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- All-purpose flour
- Provides the main structure that holds the cake together as it bakes.
- Egg yolks
- Add richness and help bind the batter and create a tender crumb.
- Sugar
- Sweetens the cake and helps create a tender texture when creamed with butter.
- Butter
- Adds fat for richness and tenderness, and traps air when creamed with sugar.
- Baking soda
- Reacts with the acid in the recipe to produce gas that helps the cake rise.
- Cream of tartar
- Acts as an acid that works with baking soda to help the cake rise and stabilizes texture.
The step that matters
Gradually add the dry ingredients to the butter mixture, alternating with the sweet milk.. Adding flour in portions with the milk keeps the batter smooth and emulsified. Adding it all at once can cause lumps and a dense, uneven crumb.
“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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