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Title: Graham Cracker Cake
Categories: Cake
Yield: 6 Servings
| 25 | Double graham crackers, broken (3 1/3 cups) | |
| 1/2 | c | Shredded desiccated coconut (unsweetened, if desired) |
| 2 1/2 | ts | Baking powder |
| 1/2 | c | (1 stick) unsalted butter |
| 1 | c | Superfine or strained sugar |
| 4 | lg | Egg yolks |
| 1 | ts | Vanilla extract |
| 1 | c | Milk |
| 4 | lg | Egg whites |
| 1/8 | ts | Cream of tartar |
Mocha Whipped Cream Filling (recipe next post)
Position a rack in the lower third of the oven and preheat to 350 degrees. Butter two 9-inch layer pans and line the bottoms with parchment paper circles. Rebutter parchment paper.
Put broken graham crackers and coconut into the container of a food processor fitted with steel blade. Process until the cracker crumbs and coconut are ground very fine. Add the baking powder and pulse 6 to 8 times to blend. Set aside.
Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream the butter until smooth and light in color, about 1 1/2 to 2 minutes.
Add the sugar, 1 Tbsp at a time, take 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.
Add the the yolks, 2 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Beat 1 minute longer. Blend in the vanilla.
Reduce mixer Speed to low. Add the crumb mixture alternately with the milk, dividing the crumbs into three parts and the liquid into two parts, starting and ending with the crumbs. Scrape the sides of the bowl and mix for 10 seconds longer. Transfer to a large bowl and set aside.
Put the egg whites in a separate bowl and beat them on medium speed with clean dry beaters or whip attachment until frothy. Add the cream of tartar and increase the speed to medium high. Beat until the whites form firm moist peaks. With a 2 3/4 inch wide rubber spatula, fold in one quarter of the whites to lighten the batter, taking about 20 turns. Fold in the remaining whites, taking about 20 additional turns.
Spoon the batter into the prepared pans, smoothing the surface with the back of a tablespoon. Bake in the preheated oven 25 to 30 minutes, or until cake begins to come away from the sides of the pan and is springy to the touch.
Remove cake from oven. Set the pans onto cake racks for 10 minutes to cool slightly, then invert onto racks sprayed with nonstick coating. Lift off the pans and carefully peel off the parchment. When the cake is completely cool, fill and frost.
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