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Dessert

Cream-cakes

A baked cake with a custard filling made from cream, eggs, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cream-cakes

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 the oven to 350°F (175°C).

  2. In a bowl, mix milk, eggs, salt, and enough flour to create a thin batter.

  3. Bake the batter in heart and round shapes until golden.

Make the custard

  1. Heat cream and 2 eggs in a saucepan, stirring until it thickens like soft custard.

  2. Add vanilla for flavor.

  3. Gradually stir in a little flour-paste to improve the filling.

Assemble

  1. Once the cakes are baked, cut them open and fill with the custard.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Bind the batter and set the custard as it heats.
Flour
Provides the structure of the batter and the thickening for the filling.
Milk
Adds moisture and liquid to the thin batter.
Cream
Gives the custard filling richness and a smooth, soft texture.

The step that matters

Stirring the custard as it heats. Eggs can scramble if overheated or heated too quickly. Gentle, constant stirring keeps the custard smooth and lets it thicken evenly.

Swap the vanilla

How well each one fits the dish's main ingredients (milk, egg, flour, cream):

  1. Vanillathe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Strawberryfits less well

Fit is the average pairing score against milk, egg, flour, cream. 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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