Ep. 22 Let them eat nostalgia
A cake from my youth & some Easter memories. Oh, and a V(eggie)BLT's bar
Well, per last episode, after a rather extensive search I did not find any grano cotto per la pasteria (other than amazon not a huge shocker, but I was optimistic). I pretty much missed the timeline to soak & cook my own grains, so in lieu of, I decided to make a cake of my childhood. I figured my husband would appreciate a classic layer cake+frosting combo, and I would appreciate an opportunity to creatively decorate. It’s somewhat rare I bake so classically. Typically I’m all about experimenting and trying a new recipes when it comes to desserts. I really needed a proper baking moment, a really sweet project to enjoy my time on over the weekend.
I just had a flash back to every Easter weekend when the 1956 version of The Ten Commandments was on television. Super nostalgic for that moment right now.
The Two-Egg Cake of my youth
It was made for every birthday, every cupcakes brought to school, any party or gathering, any time there was cake, this was it. While my sensory memory remembers this cake, all the DiscoveryZone birthday parties, the Michael’s cake decorating classes, the over cooked times, the utter disaster times — I have no idea the last time I made this recipe or ate it. These days, I’m all too eager to make + try new recipes.
Originally, I have no idea where the cookbook came from in our house. I don’t think we made another single recipe from it, but this one cake. I also have no idea why or how we landed on this recipe as the cake we planted our flag upon, never to deviate. When I think about it, it almost feels like a well loved stuffed animal I know it inherently so well, the pages with stained love marks.
Almost 10 years ago I found the exact cookbook, in more or less the same condition I remember growing up with at an antique shop. I sat for a few minutes and flipped through, but not being overly nostalgic and for only one recipe, I left it where I found it. Not of course without taking a photo of the recipe first, just in case. I’ve since spotted this same cookbook in various bookstores & shops and enjoyed the memories, but never felt like I needed to own & add to my collection. Not until this past December 2024, I found in one of my favorite second-hand kitchen shops, I thought ‘okay, I can’t pass one more store and not buy this. Are you following me?’ Also, I think it was like $4? I also figured, maybe I’d do some sort of anthropological
Easter weekend 2025
I spent the better part of an afternoon researching frostings to choose from, finally relinquishing my desire to make an overly involved Italian Easter pastry, texts to so many friends about ‘said baking’, and after a trip to 3 stores on Good Friday-Easter weekend, I finally found a carton of eggs I felt good about buying (I’m super picky).
I spent about 2 hours, meticulously double checking the recipe, turning my AP flour into cake flour. Somehow I never caught this or even registered it was called-out in the original recipe. For those of you that don’t know: cake flour does not equal all-purpose flour. We can all deep-dive at a later point.
So — I naturally sifted my flour 3x, as called for. I’ve been so spoiled with grams as a unit of weight in cookbooks the last 7+ years, I swear I broke out stressing if my 1 3/4 cups (spooned + leveled) was as per the recipe called for. Because we all know, 10 people can measure 10 (1) cups of flour and get 10 different gram results.
I sifted an extra 2x to make sure the cornstarch & other ingredients were incorporated perfectly so. I always remembered as a kid, the cake always came out better when sifted, but I sometimes/never/maybe thought about actually taking the extra step. I just-so-happen to have a sifter left to me from my grandmother so heck yeah was was gonna sift 5x between two different bowls.
I purchased raw milk — something I never do for this recipe & for the frosting. I don’t drink milk, but if I need to purchase for baking or cooking purposes I always try to get the best dairy I can find.
I picked up a new bottle of vanilla extract I hadn’t tried before. I’m in a current state of contemplation as to what constitutes a good extract these days and wishing for the patience to make my own.
If I could tell you, the number of times I re-read that one paragraph recipe. The number of times I double checked the amounts, the listed ingredients, referenced my minds past vaults of memory… making this cake felt like I lived 3 more lifetimes.
I watched the oven. Paid attention to when I wanted to turn on convection. Kept adding just 2 minutes at a time to the timer because we cake bakers know, just 30 seconds is all it takes to over-bake. I tested with long knives, short knives, toothpicks and wished I actually purchased a cake tester. But eventually, the perfect cakes (probably, no joke one of the best cakes I’ve ever made in my life) made it out of the oven. They call for resting for 5 minutes in the pan before flipping out onto a rack to cool entirely prior to frosting.
Alas, before they could even be frosted, layered or decorated in such a way I was yearning for, it was eaten right out of the oven, cooling on the stove.
After all, Justine.. I guess let them eat cake.
So, here to share with you some Easter scenes from years past:
*I do this thing* where I take photos of merchandise in stores when I’m not sure if I want to buy anything or not. It’s a mix of, I know I don’t *need* it and somehow if I take a picture, should I change my mind I’ll know where to find it? But, I don’t do that. I don’t go back. I just end up finding photos of merchandise in stores years later on my phone that even if I wanted to I couldn’t find it or buy it. I’m also not into buying items I have to store for the majority of the year. Although, looking back at this display from last year, I’m wondering why I didn’t buy that carrot garland on the far right… that’s super cute.
The Anatomy of a V-B-L-T
Veggie-bacon-lettuce-tomato
#1: The bread
This was my first time using this recipe from Little Spoon Farm. Solid go-to for any beginner sourdough bakers our there, btw. Super straightforward & honestly one of the easiest loaves I’ve ever made. I would have let this prove a bit longer, but when I was baking it was getting late and honestly, I just wanted to go to bed. But all in all, will for sure make again & just give myself some more time.
Does anyone have any favorite sourdough sandwich loafs?? *asking for a friend*
#2: The veggie bacon
This is really the whole point of this sandwich. I’ve made a few various forms of veggie bacon in my life. From coconut to mushroom, rice paper, tofu, tempeh; they are all not equal but serve their own purposes accordingly. Every time I go out to eat and order some sort of house-made veggie bacon situations, it’s so on point. Maybe because I don’t have to make it. Regardless, I was going for that. I used this recipe from Rainbow Plant Life and loved it. I considered this recipe from Minimalist Baker and would recommend if you want something slightly easier, less ingredients - but more or less the same recipe.
#3: The Lettuce
This ones giving garden lettuce moments. I’ve got a really beautiful couple a’ heads of mixed greens growing because *salads* & could not be happier. I think the trick to growing lettuce for home consumption is that you have to commit to washing it. Knowing that there’s prep involved and using it. Anytime I chat with the folks at my local garden store asking what to plant, they always reply with, “well, what do you eat?” Which is the whole point. Oh! Grab some sprouts - put ‘em on your sandwich. Sprouts make everything better.
#4: The tomato
It’s way to early for tomato season, so I had to make do. I checked the farmer’s market and there was only one stand with tomatoes & it was cash only (no cash on hand) & they didn’t look super great. Ended up with a grocery tomato, but honestly - I’m looking at this as dress rehearsal for tomato season. This is kind of a, yeah grab what you can and what you like.
I’ll be making another loaf of bread for the week this evening/tomorrow, not sure which kind yet but it’s about to be another epic sandwich moment all week for sure.
Wanna chat sandwiches? Cuz I do :)
I do feel as though the last two newsletter episodes have been a bit, I don’t know shall we say disjointed? There’s more to be formed and shared. But for now, I’m just leaning into the, let’s just share some stories, and giving myself permission a bit to figure some thoughts out along the way. So thanks for continuing to share your eyeballs and brain cells. There’s always so much more to come.
Till next time,
Justine xo
