Lemon Or Cinnamon Crunch Cake Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Baking soda | 1 Tablespoon, sifted | |
| 1/8 teaspoon oil of lemon or a few drops oil of cinnamon | ||
| 1 10-inch sponge or chiffon cake | ||
| Whipping cream | 1 Pint | |
| Powdered sugar | 1/4 Cup (16 tbs) | |
| Cinnamon vanilla | 1/8 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.
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.
Chef
