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Dessert

Bath Cakes

A yeast-based cake made with egg yolks, milk, butter, flour, salt, and optional sugar, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bath Cakes

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 ↓

Bath Cakes

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.

Make the dough

  1. In a bowl, mix the egg yolks, warm milk, yeast, and butter to form a paste.

  2. Gradually add flour until the mixture is light.

  3. Stir in a pinch of salt and sugar if desired.

  4. Let the mixture stand for 1 hour to rise.

Bake

  1. Preheat the oven to 350°F (175°C) and bake in tins until golden.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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 yolks
Add richness and help bind the batter into a smooth, tender crumb.
Yeast
Produces gas as it ferments, lifting the mixture so the cakes rise and turn light.
Flour
Forms the structure that holds the risen batter and sets it as the cakes bake.
Butter
Adds fat for softness and flavor, contributing to a tender crumb and golden color.
Warm milk
Provides moisture and hydrates the flour, and warmth helps the yeast become active.

The step that matters

Letting the mixture stand to rise. The yeast needs time and mild warmth to ferment and produce gas. Under-proofed batter stays dense, while over-proofed batter can collapse or turn sour, so the rise should be watched rather than just timed.

“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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