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Dessert

Rice Cake

A cake made from eggs, sugar, butter, rice flour, and all-purpose flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rice Cake

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice 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 the oven to 350°F (175°C).

  2. Weigh the eggs in their shells and measure out the same weight in sugar and butter.

  3. In a bowl, beat the eggs and sugar together until well combined.

  4. Sift in the rice flour and all-purpose flour, mixing gently.

  5. If using, melt the butter and fold it into the batter.

  6. Add any desired flavoring before baking.

Bake

  1. Pour the batter into a greased cake pan.

  2. Bake for about 1 hour and 10 minutes, or until a toothpick comes out clean.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 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

Eggs
Provide structure and lift as they set, and add moisture to the batter.
Fine sugar
Adds sweetness and helps give the cake a tender crumb.
Butter
Adds fat for richness and a softer, moister texture.
Rice flour
Lightens the crumb and gives a delicate, tender texture.
All-purpose flour
Provides gluten for structure, holding the cake together as it bakes.

The step that matters

Beating the eggs and sugar together. Beating eggs with sugar traps air in the batter, which expands in the oven and gives the cake its light rise. Under-beating leads to a dense cake.

“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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