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Dessert

Almond Cream Cake

A layered almond cake with whipped cream filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Cream 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.

Make the cake

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

  2. In a bowl, cream together the powdered sugar and butter.

  3. Add the sweet milk and mix well.

  4. Sift in the flour and baking powder, then fold in the beaten egg whites and vanilla.

  5. Divide the batter into 4 layers and bake until golden.

Fill and frost

  1. Whip the sweet cream until soft peaks form, then gradually stir in ¼ cup powdered sugar and a few drops of vanilla.

  2. Spread the whipped cream mixture thickly between the layers of cake.

  3. Frost the top and sides of the cake with the remaining whipped cream.

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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Beaten whites trap air, giving the layers lift and a light, open crumb.
Butter
Creamed with sugar, it adds fat that gives the cake tenderness and richness.
Flour
Provides the structure that holds the layers together as they bake.
Baking powder
Releases gas in the batter, helping the layers rise and stay soft.
Sweet cream
Whipped to soft peaks, it forms a moist, rich filling and frosting.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air in the whites; stirring hard deflates them, which leads to flatter, denser layers.

“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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