Lemon Or Cinnamon Crunch Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Sifted baking soda||1 Tablespoon, sifted|
|Lemon oil/3 drops oil of cinnamon||1⁄8 Teaspoon|
|10 inch sponge cake/Chiffon cake||1|
|Whipping cream||1 Pint (2 Cups)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Lemon extract/1/2 teaspoon vanilla (cinnamon crunch cake)||1⁄8 Teaspoon (For Lemon Crunch Cake Or 1/2 Teaspoon Vanilla For Cinnamon Crunch Cake)|
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.
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.