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Dessert

Custard Cake

A layered cake with a custard filling made from milk, eggs, sugar, and flour.

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 ↓

Custard 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 cake

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, mix the flour and baking powder.

  3. Add the sugar, eggs, melted butter, and milk.

  4. Stir briskly for a few minutes.

  5. Pour the batter into a jelly pan.

  6. Bake until golden.

Make the custard

  1. For the custard, bring 1 pint of milk to a boil.

  2. In a separate bowl, mix 1 egg, ½ cup sugar, and ½ cup flour with a little cold milk until smooth.

  3. Stir this mixture into the boiling milk.

  4. Cook until thickened.

Assemble and serve

  1. Once cool, spread the custard between the layers of cake.

  2. Serve the cake the same day it is made.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

All-purpose flour
Provides the main structure that sets the cake crumb as it bakes.
Eggs
Add structure and richness, helping the cake set and hold together.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Melted butter
Adds fat for tenderness and flavour in the cake.
Sugar
Sweetens the cake and helps it brown as it bakes.
Milk
Adds moisture to the batter and helps form the custard's thick texture.

The step that matters

Cook the custard until thickened. Flour thickens only when heated with liquid long enough for its starch to swell. Stopping early leaves the custard runny, so it will not hold between the cake layers.

“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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