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Lemon Or Cinnamon Crunch Cake

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  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.
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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Lemon Or Cinnamon Crunch Cake Recipe