Graham Cracker Cake


(thanks to Martha Stewart) As seen in our Aug 2011 Dinner Show.


  • 25  Graham crackers, crumbled (3 1/3 cup)

  • 1/2 cup shredded coconut
  • 2 1/2 teaspoons baking powder
  • 1 stick (1/2 cup) butter, Unsalted room temperature
  • 1 cup sugar
  • 4 eggs, separated (both will be used)
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/8 teaspoon cream of tartar


Prepare muffin pans with grease and flour. Set oven to 350F. In food processor, pulse the graham crackers into crumbs. Add coconut and continue until fine. Add the baking powder and pulse blend. set aside. In stand mixer bowl cream together butter & sugar. Add egg yolks two at a time, beating after each. Scrape bowl and beat another minute. Add vanilla and reduce mixer to low; add one cup of the crumb mixture and 1/3 of the milk and blend.Repeat until all the crumbs and milk are combined. Scrape bowl and mix 10 seconds more. Set aside.
In clean dry mixer bowl and whisk attachment, place egg whites into bowl and froth at medium speed. Add cream of tartar and beat medium high until egg whites reach firm peaks. Do not over beat. Fold 1/4 of egg whites into graham cracker mixture and carefully blend only 5 turns. Fold in remaining whites about ten more turns. Spoon batter 3/4 full into prepared pan.

Bake 20-25 minutes or until cake pulls in from sides of pan. Cool ten minutes then remove cakes from pan.


CHOCOLATE GANACHE:  Coat with chocolate ganache, place homemade MARSHMALLOWS on top and torch. Serve with whipped cream and port berry ice cream.

SWISS MERINGUE: frost cakes with this marshmallow icing.


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