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Dessert

Balmoral Cake

A cake made with eggs, sugar, flour, butter, and sugar topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Balmoral Cake

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Break the eggs into a bowl and add the sugar.

  2. Place the bowl over a saucepan of hot water and beat the mixture for 20 minutes until thick and creamy.

  3. Sift in the flour and gently fold it into the egg mixture.

Bake and cool

  1. Grease a cake tin and sprinkle it with sugar.

  2. Pour the batter into the prepared tin and bake at 300°F (150°C) for 20 to 30 minutes.

  3. Turn the cake out onto a wire rack to cool.

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.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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

Eggs
Whisked with sugar to trap air, giving the cake its light, airy structure.
Sugar
Sweetens the cake and helps the egg foam hold its volume while beating.
Flour
Provides the starch that sets during baking to form the cake's final structure.

The step that matters

Folding in the flour. Folding gently keeps the air trapped in the whisked egg mixture. Stirring vigorously knocks out that air, leaving a denser, flatter 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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