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Graham Cake with Florida Key Lime Pie Glaze

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Graham Genoise: Adapted From The Secrets of Baking by Sherry Yard Key Lime Pie Filling: Adapted from Baking From My Home To Yours by Dorie Greenspan

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• Graham Genoise:
• 6 large eggs
• 1 cup sugar
• 4 ounces unsalted butter, melted
• 1/2 cup cake flour, sifted
• 1/2 cup graham flour
• Key Lime Pie Filling:
• 4 large eggs yolks
• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)

Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Combine the eggs and sugar in the bowl of our standing mixer and place it over the simmering water, creating a double boiler, being careful that the bottom of the bowl does not touch the water. Insert a thermometer. Whisk continuously until the temperature reaches 110F, 3 to 4 minutes.

Remove from the heat and transfer the bowl to a standing mixer fitted with a whisk attachment, or use a hand mixer. Whip on high speed for 5 to 8 minutes, or until the eggs are three times their original volume, are thick and pale yellow in color. Turn down the mixer and whip for 2 minutes to help stabilize the foam. On low speed, stream the warm melted butter into the batter and mix for 15 seconds until incorporated.

Add the flours to the foam all at once and fold it in carefully with a balloon whisk just until incorporated, maintaining as mush of the foam as possible.

Pour the batter evenly among the two prepared pans. Tap each pan lightly on the table three times to eliminate air bubbles. Then, using the same jerking wrist action you would use to throw a Frisbee, swing each pan around on the table so that the batter is forced up the sides of the pan. This will prevent a dome from forming in the middle of the cake.

Bake for 15 minutes. Switch the pans front to back and rotate them, then bake another 10-12 minutes more. Test the cake for doneness by lightly touching the top of it with a finger. The finger indention should spring right back into place. If it doesn't, bake for another 5-10 minutes more. The cake is also done when it begins to pull away slightly from the sides of the pan.

Let cool on rack for 15 minutes, then invert onto the rack, remove pans and cool for at least 2 hours before using. Once cooled, cut out rounds using a cookie cutter.