S'mores Campfrire Cake
  • 1 recipe Ganache
  • ½ Recipe Buttercream
  • 1 Recipe Graham Cracker Sponge Cake recipe follows:
  • For the Spongecake
  • Egg Yolks Large 6 (108g)
  • Granulated Sugar ¼ cup (50g)
  • Honey ⅓ cup (113g)
  • Vanilla Extract 1 teaspoon
  • Vegetable Oil or Coconut Oil ¼ cup (60ml)
  • Unsalted Butter 4 tablespoons (56g)
  • Graham Cracker Crumbs (or digestive biscuit crumbs) ½ cup (60g)
  • All Purpose Flour ½ cup (63g)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Egg Whites large 6 (180g)
  • Granulated Sugar ¼ cup (50g)
  • Cream of tartar pinch
  • Optional Garnishes:
  • candy rocks optional
  • Marshmallows garnish optional
  • Pirouette Cookies
  • Oreo Crumbs garnish (about 8 oreos)
  • Sugar Fire Recipe in video tutorial: 2 cups sugar + 1 cup water
  1. In a large mixing bowl combine the egg yolks, ¼ cup sugar, vanilla, honey, vegetable oil & melted butter. Whisk to combine to a smooth batter.
  2. In the work bowl of your stand mixer with the whip attachment, whip egg whites until frothy, then add cream of tartar. *cream of tartar is a stabilizer and strengthener, if you do not have it , be careful not to over-whip your whites.
  3. Once the whites start to gain strength and volume and get white begin adding in the other measure of granulated sugar slowly while whipping on high speed to firm glossy peaks, but not dry.
  4. Fold ⅓ of the meringue into the egg yolk batter to lighten.
  5. Fold in the remaining meringue gently.
  6. Sift the all purpose flour and graham cracker crumbs with the salt, baking soda and baking powder and fold into the foamed egg batter.
  7. Pour into prepared pans with parchment paper lining and bake in preheated 325°f oven for approximately 20-25 minutes or until they are done according to the finger test - cake will spring back when pressed gently in the center
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/smores-recipes/