Smores Cake

This is the campfire classic baked into a cake. Ground graham cracker crumbs replace most of the flour, which gives the sponge a sandy, honey-leaning flavor and a slightly denser crumb than typical cake. Whipped egg whites folded in at the end keep the texture light despite the heavy crumb base. The marshmallows and chocolate chips go on top, then a quick broil brings out the toasted-campfire look and smell.

The egg whites are the lift. Beat them with cream of tartar to soft peaks, then fold gently into the batter so they keep their air. Cream of tartar is the acid that stabilizes the foam so it doesn’t deflate the moment it hits the heavier batter. Applesauce instead of oil is what keeps this version low-fat without losing moisture, since applesauce contributes pectin and water without any added fat.

Kitchen Tips

• Watch the broiler like a hawk. Marshmallows go from golden to charcoal in about 15 seconds and once burnt, the whole cake tastes acrid.
• Use cake flour, not all-purpose. The lower protein content gives this cake its tender crumb. All-purpose makes it tough.
• Don’t overfold the egg whites. Stop the moment you see no white streaks. Continued folding deflates the foam and the cake bakes flat.
• Let the broiled top cool slightly before slicing. Hot marshmallow is hot taffy and stretches into messy strings under a knife.

Variations

• Drizzle warm chocolate ganache over the broiled top for an extra rich finish.
• Swap mini chocolate chips for chopped peanut butter cups for a smores-meets-reeses cake.
• Add a tablespoon of bourbon to the batter for a more grown-up smores cake worth pairing with coffee.