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Dessert

Warsaw White Cake

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

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

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

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

Make the batter

  1. In a bowl, mix ¾ cup of flour with melted butter, cream of tartar, and ½ cup of milk.

  2. In another bowl, mix the remaining ¾ cup of flour with baking soda and ½ cup of milk.

  3. Combine both mixtures and add sugar.

  4. Beat the mixture well and pour it into a greased baking pan.

Bake

  1. Bake until golden brown.

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
Provides the structure that holds the cake together as it sets.
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 lifts the cake.
Melted butter
Adds fat for a tender crumb and richness.
Milk
Adds moisture that hydrates the flour and dissolves the sugar.
Sugar
Sweetens the cake and helps it brown as it bakes.

The step that matters

Combining the two mixtures and beating well. The acid from cream of tartar and the baking soda must meet in liquid to release gas for rising. Once combined, the batter should be beaten promptly and poured into the pan before the gas escapes, so the cake rises evenly.

“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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