Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Batter 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.
Make the batter
In a large bowl, combine the cream, sour milk or buttermilk, eggs, salt, and saleratus.
Gradually add the sifted flour until you achieve a stiff batter. Stir the mixture well to combine all ingredients.
Bake and serve
Pour the batter into a deep baking dish.
Bake in a preheated oven at 350°F (175°C) until golden brown.
Serve hot with butter.
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + flourtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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
- Add structure and richness as they set during baking.
- Sour milk or buttermilk
- Adds moisture and acidity that reacts with the saleratus.
- Saleratus (baking soda)
- Neutralizes the acidity of the milk and helps the cake rise.
- Sifted flour
- Provides the main structure that sets the batter into a cake.
- Cream
- Adds fat and moisture, giving a tender, rich crumb.
The step that matters
Stirring in the flour. Gradually adding flour and stirring only until combined keeps the batter stiff enough to hold its structure. Overmixing develops gluten, which can make the cake tough.
“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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