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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a bowl, beat the egg and sugar together until well combined.
Add the sweet milk and softened butter, mixing until smooth.
In a separate bowl, combine the cream of tartar, baking soda, and flour.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Drop spoonfuls of the batter onto a greased baking sheet.
Bake and serve
Bake for 12-15 minutes or until golden brown.
Serve warm.
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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour 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
- Egg
- Binds the batter and adds richness and structure to the cakes.
- Cream of tartar
- Acidifies the batter so it reacts with baking soda to help the cakes rise.
- Baking soda
- Reacts with the acidic cream of tartar to produce gas that lifts the cakes.
- All-purpose flour
- Provides the main structure as its proteins set during baking.
- Sugar
- Adds sweetness and helps the cakes brown as they bake.
- Butter
- Adds fat for tenderness and a richer flavor.
The step that matters
Stirring the dry ingredients into the wet mixture. Overmixing once flour is added develops gluten, which makes the cakes tough and dense. Stir only until just combined so the cakes stay tender.
“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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