Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Sunshine 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a large bowl, beat the egg whites until soft peaks form.
Gradually add the sugar while continuing to beat until stiff peaks form.
In another bowl, mix the egg yolks and orange extract.
Gently fold the yolk mixture into the egg whites.
Sift the flour and cream of tartar together, then fold into the egg mixture carefully.
Bake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until golden brown.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + orangetop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Whites whipped to stiff peaks give the cake its light, airy structure.
- Egg yolks
- Yolks add richness and moisture, and help give the crumb tenderness.
- Granulated sugar
- Sugar stabilizes the whipped whites and adds sweetness and a tender crumb.
- All-purpose flour
- Flour provides the light structure that sets the cake as it bakes.
- Cream of tartar
- Acid stabilizes the whipped egg whites so they hold their volume.
The step that matters
Folding the batter. Folding gently keeps the air beaten into the egg whites. Stirring or deflating the batter leads to a dense, flat cake, so fold until just combined.
Swap the orange
How well each one fits the dish's main ingredients (egg, flour, sugar, cream):
- Raisinfits better
- Vanillafits better
- Figfits better
- Orangethe original
Fit is the average pairing score against egg, flour, sugar, 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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