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Dessert

Rice Cake

A baked cake made from ground rice, flour, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Cake

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rice Cake

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Mix the ground rice and flour together.

  2. Add the sifted sugar and stir until it begins to look white.

  3. Beat the egg whites and add them to the mixture.

  4. Add the egg yolks and stir everything well together.

Bake

  1. Line a tin with buttered paper and pour the mixture in.

  2. Bake in a moderate oven (350°F / 175°C) until done.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Ground rice
Provides the bulk and a light, crumbly texture.
Flour
Adds structure so the cake holds its shape when baked.
Sifted sugar
Sweetens the cake and helps it brown during baking.
Egg whites
Beaten in to trap air, helping the cake rise and turn light.
Egg yolks
Add richness and moisture and help bind the batter.

The step that matters

Beating the egg whites. Egg whites must be beaten until they hold air; folding in gently keeps that air from collapsing, which is what lifts the cake.

“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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