A graham cracker cake is an old-fashioned dessert based on the slightly sweet whole wheat crackers invented by American Sylvester Graham in 1829. This cake is light and fluffy due to the fact that the egg yolks and whites are incorporated separately into the batter. Many graham cracker cake recipes call for the cake to be baked in two layers and specify a filling in addition to the frosting. However, you can save time by baking the dessert as a sheet cake using a jelly roll pan. When the cake cools, simply add frosting to the cake's top and serve it right from the pan.
Step 1
Place the egg whites into a small mixing bowl and allow them to stand at room temperature for 30 minutes.
Step 2
Preheat the oven to 350 degrees Fahrenheit.
Step 3
Lightly grease and flour the jelly roll pan.
Step 4
Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Step 5
Add the shortening to a large mixing bowl and beat it with an electric mixer for about 30 seconds at medium to high speed.
Step 6
Add the sugar and vanilla; beat the mixture well.
Step 7
Add the slightly beaten egg yolks, beating until well combined.
Step 8
Add the flour mixture to the shortening mixture alternately with 3/4 cup of milk; beat at a low to medium speed after each addition, mixing just until the ingredients are combined.
Step 9
Stir in the chopped walnuts or pecans.
Step 10
Wash the beaters and then beat the egg whites in the small mixing bowl on high speed until they form stiff peaks.
Step 11
Use a rubber spatula to gently fold the beaten egg whites into the batter.
Step 12
Spread the mixture into the prepared jelly roll pan.
Step 13
Bake the cake for 40 to 45 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean.
Step 14
Place the pan on a wire rack to cool.
Step 15
Top the cake with your favorite frosting, such as vanilla cream or cream cheese frosting.
Tips and Warnings
- Before you beat the egg whites, it is important that you clean all egg yolk residue from the beaters and dry them well. This ensure that the egg whites will expand to their maximum volume.
Things You'll Need
- 3 egg whites
- Small mixing bowl
- 10 1/2-by-15 1/2-by-1-inch jelly roll pan
- Medium mixing bowl
- 1 2/3 cups finely crushed graham cracker crumbs, or about 24 squares
- 1/4 cup flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- Large mixing bowl
- 1/2 cup shortening
- 1 cup sugar
- 1/2 tsp. vanilla
- 3 egg yolks, slightly beaten
- 3/4 cup milk
- 1/2 chopped walnuts or pecans
- Rubber spatula
- Toothpick or cake tester
- Wire rack
- Frosting of your choice
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