I was reading an article recently about the return of vintage desserts. Desserts from the 50’s and 60’s are making a huge comeback right now, which makes me extremely happy, as I have a penchant for vintage recipes (vintage anything, really!). I think the pandemic played a huge role in their return – not only were we dealing with ingredient shortages last year (specifically flour), and making few and far between shopping trips, but we were also craving comfort food. The dishes that might have come out of our grandmothers’ kitchens. While we are dealing with a global pandemic, most of our grandparents were enduring the Great Depression and rationing of WWII – not too dissimilar crises. After reading the article I took a moment to glance at the comments section and saw that a cake called, “Elvis Presley’s Favorite Pound Cake,” from Epicurious.com, was mentioned several times. It’s a whipping cream cake – essentially a pound cake made with heavy cream in place of milk or buttermilk. All pound cakes, by nature, are decadent, but this one is over the top! Not only is it made with heavy cream, it also uses seven eggs which provide lift so that no other leavening is needed. I can see why it was the King’s favourite!
Continue reading “A Cake Fit for the King (of Rock ‘n’ Roll)”
Cerise Chérie 