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Dessert

Whipped Cream Cake

A cake made with sugar, butter, egg yolks, milk, flavoring, egg whites, cream of tartar, baking soda, flour, and whipped sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Whipped Cream Cake

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 ↓

Whipped Cream 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.

Prepare the batter

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

  2. In a bowl, cream together the sugar and soft butter.

  3. Add the beaten egg yolks and mix well.

  4. Stir in the milk and flavoring.

  5. In a separate bowl, beat the egg whites until stiff peaks form.

  6. Mix the cream of tartar and baking soda into the flour, then sift it into the batter and fold in gently.

Bake and finish

  1. Pour the batter into a small dripping pan and bake until golden.

  2. Once the cake is cool, whip the sweet cream until stiff and spread it over the cake.

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.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Egg whites
Whipped to stiff peaks, they trap air that lightens the batter and helps it rise.
Egg yolks
Add richness and tenderness to the batter and help bind it.
All-purpose flour
Provides the structure that holds the cake together as it bakes.
Cream of tartar
Stabilizes the whipped egg whites so they hold their peaks longer.
Baking soda
Reacts with the acid in the batter to produce gas that helps the cake rise.
Sweet cream
Whipped and spread on top, it adds moisture, sweetness and a soft topping.

The step that matters

Folding the egg whites into the batter. Whipped egg whites hold the air that lightens the cake. Folding gently, rather than stirring, keeps that air from deflating, so the cake rises well instead of turning 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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