Graham cracker cake
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Graham cracker cake
  Cakes    Crackers  
Last updated 6/12/2012 12:52:13 AM. Recipe ID 13880. Report a problem with this recipe.
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      Title: Graham cracker cake
 Categories: Cakes
      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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Recipe ID 13880 (Apr 03, 2005)

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