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 ↓
Tea 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.
Prepare the batter
Preheat the oven to 350°F (175°C).
In a large bowl, mix the sifted flour, baking soda, and cream of tartar.
In another bowl, cream the butter and sugar together.
Add the eggs and sweet milk to the butter mixture, then combine with the dry ingredients.
Bake
Spoon the batter into small patty pans.
Bake until golden brown.
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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Flour
- Provides the structure that holds the cakes together as they bake.
- Eggs
- Bind the batter and add structure and richness to the crumb.
- Butter
- Adds fat for tenderness and flavor in the crumb.
- Baking soda
- Reacts with the cream of tartar to produce gas that lifts the batter.
- Cream of tartar
- Acidifies the batter so it reacts with the baking soda to help the cakes rise.
The step that matters
Combining the baking soda and cream of tartar with the batter. Baking soda and cream of tartar release gas only when mixed with liquid and then heated. Mixing them in promptly and getting the batter into the oven without delay helps keep the lift the leavening provides.
“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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