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Dessert

Sandwich Cake

A sweet cake made with butter, sugar, eggs, flour, leavening, lemon, and coconut, layered with jelly or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk 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 ↓

Sandwich Cake

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Preheat the oven to 400°F (200°C).

  2. Cream the butter and sugar together until light and fluffy.

  3. Beat the egg yolks into the mixture, then add the flour and baking powder.

  4. If using cream of tartar, mix it with the flour and add the baking soda to the milk.

  5. Combine all ingredients and add lemon extract to taste.

  6. Beat the egg whites until stiff and fold them into the batter.

Bake and assemble

  1. Pour the batter into four flat tins and bake for about 15-20 minutes.

  2. Once cooled, layer with jelly or custard and top with moistened coconut.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Butter + coconuttop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich the batter and whipped whites lighten it, giving the cake its airy structure.
Butter
Creamed with sugar, it traps air and adds richness and a tender crumb.
All-purpose flour
Provides the structure that holds the cake together once baked.
Baking powder
Releases gas in the batter so the cakes rise and become light.
Sugar
Sweetens the cake and helps the creamed mixture hold air for a light texture.

The step that matters

Beat the egg whites until stiff and fold them into the batter. Whites that are stiff hold air that lifts the batter. Folding gently keeps that air in, so the layers bake light instead of dense.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, butter, egg, flour, milk, cream, coconut):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, egg, flour, milk, cream, coconut. 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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