Graham Cracker-Currant Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Red currant jelly||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Cup (16 tbs)|
Mix sugar with egg yolks.
Add crumbs and baking powder; mix well.
Add 1 teaspoon water and nuts.
Beat egg whites until stiff peaks form.
Fold into crumb mixture.
Pour into two 8-inch foil-lined cake pans.
Bake at 350 degrees for 25 minutes.
Turn cake out of pan; remove foil.
Cool to lukewarm.
Fill layers with red currant jelly; frost top and side of cake with sweetened whipped cream.
Refrigerate for at least 24 hours.