Why it works: Flour and beetroot match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 515 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Vienna 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.
Make the batter
Preheat the oven to 350°F (175°C).
In a large bowl, beat together the flour, butter, sugar, and egg yolks for 45 minutes.
Whip the egg whites until frothy, then mix half into the batter and continue beating until light and fluffy.
Cut parchment paper to fit your baking dish and spread the batter onto the paper.
Bake and assemble
Bake in the oven until set but not browned.
Once baked, spread jam and jelly between layers of the cake.
Allow the cake to cool completely.
Frost and decorate
Whip the remaining egg whites with sugar and pour over the cooled cake.
Decorate with beetroot juice and let dry in the oven.
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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Flour + beetroottop 7% of all pairsSmell alikestrongCooked together515 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 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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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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
- All-purpose flour
- Provides the structure that holds the cake together as it bakes.
- Unsalted butter
- Adds richness and tenderness to the crumb through its fat content.
- Granulated sugar
- Sweetens the cake and helps it brown and keep moisture.
- Egg yolks
- Add richness and help bind the batter and set the crumb.
- Egg whites
- Whipped to add air, giving the cake a light, fluffy texture.
The step that matters
Folding in the whipped egg whites. Whipped whites hold air that makes the batter light. Mixing too vigorously or too late knocks out that air, leaving a dense cake. Beat only until the batter is light and fluffy, and do not over-bake, since over-baking dries the cake.
Swap the beetroot
How well each one fits the dish's main ingredients (flour, butter, sugar, egg):
- Chivefits better
- Leekfits better
- Shallotfits better
- Beetrootthe original
Fit is the average pairing score against flour, butter, sugar, egg. 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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