(From Better Homes & Gardens Best-Loved Recipes, 2006)
1/2 C butter, room temperature
1 1/2 C sugar
5 egg yolks
36 cinnamon graham cracker squares, finely crushed (or enough to equal 2 3/4 C)
3 Tbsp. A/P flour
2 tsp. baking powder
1 1/4 C milk
1 tsp. vanilla
1 C chopped walnuts
5 egg whites
1 recipe White Frosting (recipe follows)
Chopped crystallized ginger and walnuts (optional)
1. Preheat oven. Grease a 15x10x1-inch baking pan. Line the bottom with parchment paper, and grease paper. Set aside.
2. In a large mixing bowl, beat butter using an electric mixer on medium about 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl, combine graham cracker crumbs, flour, and baking powder. Stir in milk & vanilla. Add crumb mixture to butter mixture, about a third at a time, beating on low until just combined after each addition. Stir in walnuts & set aside.
3. Wash beaters thoroughly. In a large bowl, whip egg whites on medium until stiff peaks form. Gently stir about half the whites into the graham cracker mixture to lighten. Fold in the rest of the egg whites (batter may appear curdled). Spread the batter into the baking pan & bake for 25-30 minutes, or until golden & top springs back when lightly touched. Cool in pan for 10 minutes. Invert onto a large cooling rack, peel off parchment, and cool completely.
4. Prepare White Frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate, top with 1/3 of the frosting. Repeat with remaining layers and frosting. Top with crystallized ginger and walnuts. Serve at once, or cover and refrigerate up to 8 hours.
White Frosting: In a mixing bowl, beat 1/2 C butter until fluffy. Gradually add in 2 C powdered sugar, 1 tsp. vanilla, and 3 Tbsp. milk. Slowly beat in an additional 4 C powdered sugar, adding additional milk as necessary to reach spreading consistency.