Graham Cracker Pecan Sponge Cake

1. 1

   Beat the egg yolks until thick and lemon colored, gradually beat in 1/2 cup sugar and vanilla.

2. 2

   Add finely crushed cracker crumbs combined with the baking powder.

3. 3

   Fold into the egg mixture.

4. 4

   Add chopped nuts.

5. 5

   Beat egg whites until stiff, add remaining sugar slowly, plus 1/8 teaspoon salt.

6. 6

   Fold into the egg mixture, blending carefully.

7. 7

   Pour into 3 greased wax paper lined pans, bake in moderate oven, 350u00b0 for about 30 minutes.

8. 8

   When cool, frost with the following: 1/2 pint whipped cream, 4 tablespoons confectioner's sugar, 1 teaspoon vanilla, 1 cup chopped pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.