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 ↓
White Cake
Ingredients
Directions
The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
In a bowl, cream together the butter and sugar until thick like cream.
Add the beaten eggs and mix thoroughly.
Stir in the milk.
Combine the baking powder with the flour and add it to the mixture.
Add the essence of lemon and beat the entire mixture well.
Bake
Line a cake tin with buttered paper and pour in the batter.
Bake at 350°F (175°C) for about 1 hour or until ready.
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.
Photo for illustrative purposes only · Contact us to use it
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 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).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, 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
- Butter
- Creams with sugar to trap air, giving the cake a tender, rich crumb.
- Sugar
- Creams with butter for structure and adds sweetness and gentle browning.
- Flour
- Provides the main structure that sets as the cake bakes.
- Eggs
- Bind the batter and add structure and richness as they set in the oven.
- Baking powder
- Releases gas in the batter so the cake rises in the oven.
The step that matters
Creaming the butter and sugar. Beating until thick and airy traps air bubbles that expand in the oven and help the cake rise. Under-creaming leaves a denser cake.
Swap the lemon
How well each one fits the dish's main ingredients (butter, sugar, flour, milk, egg):
- Vanillafits better
- Raisinfits better
- Figfits better
- Lemonthe original
Fit is the average pairing score against butter, sugar, flour, milk, egg. Candidates are from the same food group and used in at least 100 recipes.
“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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