Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
White Cream 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 the batter
Preheat the oven to 350°F (175°C).
Sift the flour five times.
Sift the sugar and flour together.
Beat the egg whites in a bowl until very stiff.
Gently stir the sugar and flour mixture into the beaten egg whites, then add the cream of tartar.
Bake and fill
Pour the batter into three or four jelly cake tins.
Bake the cakes.
Place the cold sweet cream in a bowl set inside another bowl of ice or snow.
Add 2 tablespoons of powdered sugar and 2 teaspoons of vanilla to the cream.
Whip the cream to a stiff froth.
Spread the whipped cream filling between the layers and on top of the cake.
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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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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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 + vanillatop 12% of all pairsSmell alikemoderateCooked together19,241 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Cream + vanillatop 15% of all pairsSmell alikelowCooked together12,301 recipes
Shared aroma: 2-nonanone (fruity, floral).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 into a stiff foam that gives the cake its light, airy structure.
- All-purpose flour
- Forms the cake's set structure once the batter is baked.
- Powdered sugar
- Sweetens the cake and helps stabilise the whipped egg white foam.
- Cream of tartar
- Stabilises the beaten egg whites so the foam holds its volume.
- Very cold sweet cream
- Whipped into a stiff froth to make a light, creamy filling and topping.
The step that matters
Beating the egg whites until very stiff. Under-beaten whites will not hold enough air, so the cake may be dense. Over-beaten whites turn dry and grainy and collapse, and folding in the flour gently keeps the trapped air intact.
Swap the vanilla
How well each one fits the dish's main ingredients (egg, flour, sugar, cream):
- Raisinfits about as well
- Vanillathe original
- Figfits less well
- Strawberryfits less well
Fit is the average pairing score against egg, flour, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.
“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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