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Dessert

Savoy Cake, Superior

A cake made with eggs, sugar, flour, water, and flavoring, baked after boiling sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Savoy Cake, Superior

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Measure and make the syrup

  1. Weigh the eggs and use the same weight in fine sugar.

  2. Use half or slightly more of the weight in flour.

  3. Boil the sugar with ½ cup of water to make a syrup.

Make the batter and bake

  1. Beat the eggs and add them to the syrup, then heat together for 15 minutes.

  2. Fold in the flour gently.

  3. Pour the mixture into a buttered and icing sugar-dusted mold.

  4. Bake in a moderate oven at 350°F (175°C) until done.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Beaten eggs trap air, which gives the cake its light, airy structure and rise.
Fine sugar
Sweetens the cake and helps stabilize the egg foam as it is beaten and heated.
All-purpose flour
Sets during baking to give the cake its firm, tender crumb structure.

The step that matters

Fold in the flour gently. The cake's rise depends on air beaten into the eggs. Vigorous stirring after adding flour deflates that foam and leaves a dense cake, so fold only until combined.

“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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