Egg Yolk Cake + 5 Vintage Cake Links

“Nostalgia, to me, is not the emotion that follows longing for something you lost. It’s the feeling that overcomes you when some minor vanished beauty of the world is restored…the ache that arises from the consciousness of lost connection.” Michael Chabon

Ann called the number, a number she knew as well as her birth date or social security number, knowing no one was on the other end to pickup. She called often maybe out of habit, maybe hoping for a different result. Was she going crazy? Perhaps. The last few years had taken bites out of her leaving open wounds easily irritated by everyday happenings. In the last few months Ann noticed a callous forming over those wounds. She had become accustomed to feeling untethered since Tess’s passing. She longed for her and yet she felt free. The freedom came from the lack of familial obligations to the family she was born into. Tess insisted the family gather, celebrate everything, talk to each other weekly all while the latest elephant in the room went unmentioned. Until it was mentioned. Then the fireworks and what a beautiful display. Anger, resentment, accusations, and insults hidden behind the initial phrase “to be honest with you” exploding over a dinner of spaghetti, meatballs, garlic bread, and Chianti wine. It wasn’t pretty but it was entertaining. Entertaining as a child but less so as an adult when suddenly you were included in the boxing match.

“To be honest with you” is a phrase Ann despised though she had used it herself at times in the company of her family. What an idiotic phrase. Should I assume you are lying to me if you don’t first preface your next statement with “to be honest with you?” As Ann aged she felt less tolerance for the bull shit of others and her own especially. She could no longer tolerate not being completely aligned with herself, whatever form that self took these days. When she found herself apologizing for the slightest infraction she mocked herself for doing so. When Ann played the role of people pleaser she felt her skin itch as if it were about to peel and molt exposing a new self. A self she both feared and welcomed at the same time.

Does age or loss change a woman? Is one a stronger force than the other? Lately, Ann thought of these questions often. The loss of her mother, the love of her life, had devastated her. In the dark moments of grief she feared she would not recover. Now she knew better. Loss like age will leave its marks. Beautiful, unique marks.

As the plane crept into the sky, as the wheels found their place again, and the plane’s wing sliced a cloud Ann felt nothing but relief to leave home. For the first time in forty three years she could leave Boston with no guilt or worry over Tess. She was free, finally. Ann would continue to care for her children and husband. She would continue to care for her father as she promised Tess. Maybe his sobriety would take this time. Maybe it was a foolish hope. She would maintain friendships worth maintaining and feel no guilt for those lost. She would dial Tess’s number knowing no one was there to pick up. It wasn’t crazy. It was misplaced love.

Ann realized the ache she felt was nostalgia. Nostalgia for Tess and all that she brought to Ann’s world. A pink day lily. Pistachio ice cream. A night swim. So many things brought to light again bringing joy to Ann and a reminder that Tess is gone.

Egg Yolk Cake

Recipe adapted from Betty Crocker Picture Cookbook

Serves 8-10


2 + ½ cups all-purpose flour

1 + 2/3 cups sugar

4 teaspoons baking powder

1 teaspoon salt

½ cup of unsalted butter

1 + ¼ cups of milk (any kind)

1 teaspoon vanilla extract

½ teaspoon almond extract

5 egg yolks, unbeaten


Preheat the oven to 350F.  Grease and flour Bundt pan thoroughly otherwise the cake will stick.  I use baking spray when I am feeling lazy, and it works well.

Add the dry ingredients to your mixer bowl and whisk until combined.  Add the butter and beat on low to medium speed until just starting to blend.  Next, pour in half of the milk and the vanilla and almond extracts.  Beat on medium speed until well combined, about 2 minutes.  Pour in remaining milk.  Add egg yolks.  Beat on medium speed until well combined, about 2 minutes.  Using a spatula gently mix the batter scraping down the sides and bottom of the bowl to make sure everything is incorporated.  Pour the batter into the prepared Bundt pan.  Bake until golden brown or when a cake tester inserted in the center comes out clean, about 40 minutes.  Check the cake after 35 minutes and adjust baking time as needed. 

Allow the cake to cool on a wire rack for 10 minutes before inverting the Bundt pan.  Allow the cake to cool completely before serving.  Store cake at room temperature in an air-tight container.  Leftover cake will last 2 to 3 days.  Enjoy!

**This cake is excellent alone but also delicious with fresh fruit and whipped cream, fresh strawberry sauce, or ice cream.**

5 Vintage Cake Links

Chocolate mayonnaise cake

Banana Cake

Applesauce Cake

Whipped Cream Cake

Lady Baltimore Cake

Simple White Cake With Whipped Strawberry Frosting + 5 Spring Party Cake Links!



I have been away from this space for far too long.  After a long winter of constant illness, including the flu, I’m finally regaining some energy.  I’m back and ready to bake, cook, write and share all of this with you.

So where do we begin?  We begin with a simple white cake with whipped strawberry frosting.  This cake is light and fresh, reminiscent of spring and brighter days.  I hope you enjoy it as much as we did.

See you soon with more stories and recipes to share.

Simple White Cake with Whipped Strawberry Frosting

recipe adapted from Bake from Scratch

Makes 1 9-inch cake

Ingredients for cake:

3/4 cup unsalted butter, at room temperature

1 + 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 teaspoon kosher salt

2 + 1/4 cups cake flour

1 tablespoon baking powder

3/4 cup whole milk, at room temperature

4 large egg whites, at room temperature


Preheat the oven to 350F.  Butter and flour two 9 inch cake pans and line the bottom of each pan with parchment paper.  Set aside.

Grab a medium bowl and sift together flour, baking powder and salt.  Set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until light and fluffy, about 4 minutes.  Add vanilla and almond extract.  Lower the speed on the mixer and add the flour mixture alternating with the milk.  You should begin and end this process with the flour mixture.  Beat until just combined.  Transfer batter to a large bowl and set aside.

Next, beat the egg whites at medium speed until stiff peaks form.  Be sure to use a clean bowl when beating the egg whites!  Fold half of the egg whites into the batter, then fold in the remaining egg whites.  Divide batter evenly between pans.

Bake until the cake tester inserted in the middle of the cake comes out clean, about 25-20 minutes.  Cool in pans for 10 minutes.  Remove from pans and allow to cool completely on a wire rack.

Next, make the whipped strawberry frosting.

Whipped Strawberry Frosting


1/3 cup freeze-dried strawberries

8 ounces cream cheese, at room temperature

2/3 cup confectioners’ sugar, divided

1/4 teaspoon kosher salt

1/2 cup chopped fresh strawberries

1 + 1/4 cups whipping cream, chilled

2 tablespoons fresh orange juice


Place freeze-dried strawberries in your food processor and pulse until they turn into a powder.  Set aside.  Using a stand mixer fitted with a paddle attachment, beat cream cheese, 1/3 cup of confectioners’ sugar and salt.  Add fresh chopped strawberries and the strawberry powder and beat until combined.  Transfer to a large bowl and set aside.

Clean the bowl of the stand mixer and attach the whisk attachment.  Beat cream and orange juice on medium speed.  Slowly, add the confectioners’ sugar.  Continue to beat until stiff peaks form.  Fold half of the cream mixture into the cream cheese strawberry mix.  Next, add the remaining cream.  Use the whipped frosting immediately, decorating cake layers as desired.

Refrigerate the cake until ready to use.  Bring to room temperature before serving.  The cake tastes best the day it is made.  Refrigerate any leftovers in an air-tight container.  Enjoy!

5 Spring Cake Links

Love lemon cakes? Check out Spoon Fork Bacon’s unique twist on a classic lemon cake.

I love this beautiful watercolor buttercream cake from Sweetpolita.  It is so pretty I’m not sure I could eat it!

Strawberry season and sunny days are just around the corner. Embrace this time of year and make Hungry Rabbit’s strawberry banana milkshake cake or make my strawberry buttermilk birthday cake.

One of my favorite baking blogs, Hummingbird High, now has a recipe for my favorite cake/frosting combination with a slight twist: classic yellow cake with chocolate creme fraiche frosting. My mouth is watering!