A while back I made this cake and it is delicious! It is not sweet like an iced cake, nor sweet like coffee cake. It is somewhere in between. Because the egg whites are beaten and added last the cake is airy and light of texture. Be careful to bake it long enough or the middle will fall, while being careful not to bake it too long because then the edges will burn. I baked it for about 40 minutes and it could have used a few more minutes. Check with a toothpick beginning at 40-45 minutes to ensure the center is fully done. It behaves a bit like a chiffon cake once you remove it from the oven and the edges may pull away from the pan.

Also, of course at the time I didn’t have graham crackers so I used crushed Nilla Wafers. Crush your grahams or Nilla Wafers finely. If you have a five-year-old this is an excellent job for them, heh. Secondly, the recipe lists the nuts last but I think I would add them before the egg whites so they do not flatten the beaten whites. Gently add the beaten whites and fold all the ingredients together.

Graham Cracker Cake

1 c sugar, 1/2 c butter, 2 egg yolks, 1 c milk, 1/2 lb graham crackers, 2 heaping teas flour, 2 level teas BP, 2 egg whites beaten in last. 1 c nuts. Bake in a loaf.