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Dessert

Velvet-cakes for Tea

A light, fluffy cake made with flour, milk, sugar, butter, baking powder, and egg, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Velvet-cakes for Tea

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. Beat the egg, butter, and sugar together until very light.

  2. Sprinkle the sifted flour mixed with baking powder into the mixture.

  3. Stir in enough milk to form a stiff batter, then beat thoroughly.

  4. Add the remaining milk and beat again.

Bake

  1. Pour the batter into well-greased gem pans.

  2. Bake for 15 to 20 minutes.

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. Milk + buttertop 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

Flour
Provides the structure that holds the cakes together as they set.
Baking powder
Releases gas during baking so the cakes rise and become light.
Butter
Adds fat for a tender crumb and rich flavour.
Egg
Adds structure and helps bind the batter as it sets.
Sugar
Sweetens the cakes and helps brown the surface while baking.
Milk
Supplies the liquid that hydrates the flour and forms the batter.

The step that matters

Beating the egg, butter, and sugar until very light. Beating incorporates air into the creamed fat and sugar, and this trapped air expands in the oven to give the cakes lift. Under-beating leaves them dense.

“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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