Why it works: Strawberry and vanilla are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,385 recipes. Both carry p-vinylguaiacol, which smells spicy, fruity. The science ↓
Ice 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.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, beat the egg whites until stiff.
In another bowl, cream together the sugar and butter.
Make the batter
Add the milk, cream of tartar, baking soda, and flour to the creamed mixture.
Separate the batter in half; color one half with strawberry coloring and flavor it with vanilla.
Flavor the other half with lemon extract.
Bake
Pour the white batter into a greased cake pan, followed by the pink batter.
Bake slowly until a toothpick comes out clean.
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.
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Strawberry + vanillatop 1% of all pairsSmell alikemoderateCooked together1,385 recipes
Shared aroma: p-vinylguaiacol (spicy, fruity).
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Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
- Egg whites
- Whipped until stiff to give the cake an airy, light structure.
- Butter
- Creamed with sugar to add tenderness and richness to the crumb.
- Flour
- Provides the main structure that holds the cake together as it bakes.
- Baking soda
- Reacts with the acid in the batter to produce gas that helps the cake rise.
- Cream of tartar
- Acidifies the batter, stabilizing the whipped egg whites and helping the rise.
The step that matters
Bake slowly until a toothpick comes out clean. Baking too fast can set the outside before the centre cooks, leaving it sunken or gummy. A slow, steady oven lets the structure set evenly, and a clean toothpick shows the centre is fully baked.
Swap the strawberry
How well each one fits the dish's main ingredients (egg, sugar, butter, milk, cream, flour, vanilla):
- Figfits about as well
- Coconutfits about as well
- Raisinfits about as well
- Strawberrythe original
Fit is the average pairing score against egg, sugar, butter, milk, cream, flour, vanilla. 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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