Lemon Or Cinnamon Crunch Cake Recipe

Summary

CuisineCourse
Dish

Ingredients

 Sugar1 1/2 Cup (16 tbs)
 Water1/3 Cup (16 tbs)
 Light corn syrup1/4 Cup (16 tbs)
 Baking soda1 Tablespoon, sifted
 1/8 teaspoon oil of lemon or a few drops oil of cinnamon
 1 10-inch sponge or chiffon cake
 Whipping cream1 Pint
 Powdered sugar1/4 Cup (16 tbs)
 Cinnamon vanilla1/8 Teaspoon

Directions

Combine sugar, water, and corn syrup in a heavy saucepan.
Cook over moderate heat, stirring occasionally, until syrup reaches very hard-crack stage (300° on candy thermometer).
Remove from heat at once and quickly stir in soda and oil of lemon or cinnamon.
Stir until blended and turn out onto a buttered 8 by 12-inch shallow baking pan.
Let cool.
Crush into crumbs.
Split cake into 4 layers.
Whip cream until stiff; flavor with powdered sugar and appropriate flavoring.
Spread half the cream between layers and remainder on top and sides.
Sprinkle crushed candy generously on top and sides.
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