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Dessert

Delicate Cake

A light cake made with sugar, butter, sweet milk, flour, cream of tartar, baking soda, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Delicate Cake

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 ↓

Delicate 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

  1. Preheat your oven to 350°F (175°C).

  2. In a mixing bowl, cream together the sugar and butter until light and fluffy.

  3. Add the sweet milk and mix well.

  4. Gradually add the flour, cream of tartar, and baking soda, mixing until smooth.

Fold and bake

  1. In a separate bowl, beat the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the batter until just combined.

  3. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

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.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked 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

Egg whites
Whipped to stiff peaks, they trap air that lifts and lightens the cake's crumb.
Butter
Creaming with sugar traps air and adds fat for a tender, rich texture.
Sugar
Creamed with butter to help create a light, fluffy batter and adds sweetness.
Flour
Provides the structure that sets the cake's crumb as it bakes.
Cream of tartar
Stabilizes the whipped egg whites and adds acidity that helps keep them foamy.
Baking soda
Reacts with the acidity in the batter to produce gas that helps the cake rise.

The step that matters

Folding in the egg whites. Whipped egg whites hold the air that makes the cake light. Stirring vigorously or too long knocks that air out, so fold gently and only until just combined.

“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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