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Dessert

Warsaw White Cake

A simple cake made with flour, butter, baking soda, cream of tartar, sugar, and milk.

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

Warsaw White Cake

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix ¾ cup of flour with melted butter, cream of tartar, and a portion of milk.

  2. In another bowl, mix the remaining ¾ cup of flour with baking soda and another portion of milk.

  3. Combine both mixtures and add sugar.

  4. Beat all ingredients together until smooth.

Bake

  1. Pour into a baking pan and bake until golden.

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. 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

All-purpose flour
Forms the structure of the cake once it is set by heat.
Cream of tartar
Acidifies the batter so it reacts with baking soda to help the cake rise.
Baking soda
Reacts with the acid in the batter to produce gas that lightens the crumb.
Sugar
Sweetens the cake and helps it brown as it bakes.
Melted butter
Adds fat that tenderises the crumb and carries flavour.

The step that matters

Beat all ingredients together until smooth. Beating develops the gluten in the flour, which gives structure, while the leavening gas must be trapped before it escapes. Overbeating toughens the crumb, so stop once the batter is smooth and the baking soda and cream of tartar are evenly distributed.

“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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