Why it works: Milk and butter 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 ↓
Feather 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 the batter
Preheat your oven to 350°F (175°C).
In a bowl, cream together the sugar and butter until light and fluffy.
Add the egg and milk, mixing well.
In another bowl, combine the flour, cream of tartar, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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.
Photo for illustrative purposes only · Contact us to use it
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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Milk + buttertop 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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 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
- Flour
- Provides the structure that sets the cake crumb as the batter bakes.
- Egg
- Binds the batter and adds structure and richness as it sets.
- Butter
- Adds fat for tenderness and a soft, fine texture.
- Sugar
- Sweetens the cake and helps keep it moist and tender.
- Cream of tartar
- Acidifies the batter so it reacts with baking soda to help the cake rise.
- Baking soda
- Reacts with the acid in the batter to produce gas that lifts the cake.
The step that matters
Stirring the dry ingredients into the wet mixture. Overmixing once flour meets liquid develops gluten, which makes the cake tough and dense. Stir only until just combined so the cake stays light and tender.
“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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