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Dessert

Genoese Pastry or Cake

A light, airy cake made with flour, sugar, butter, eggs, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Genoese Pastry or Cake

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Prepare

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

  2. Dry and sift the flour.

  3. Separate the egg whites from the yolks.

Make the batter

  1. Add the sugar to the yolks and beat vigorously until thick and creamy.

  2. Stir in the melted butter.

  3. Whip the egg whites until stiff peaks form.

  4. Gently fold the flour into the yolk mixture, then fold in the whipped egg whites until combined.

  5. Pour the mixture into a buttered and lined cake tin.

Bake

  1. Bake for about 1 hour.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 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
Whipped whites provide the airy structure, and yolks add richness and set the crumb.
Flour
Forms the gluten network that gives the cake its structure as it bakes.
Castor sugar
Sweetens the batter and, beaten with the yolks, helps create a thick, stable foam.
Butter
Adds fat for a tender crumb and rich flavour.

The step that matters

Folding in the whipped egg whites. Folding gently preserves the air trapped in the whites. Stirring or deflating the foam makes the cake dense and flat.

“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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