Lemon Crunch Cake
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Baking soda||1 Tablespoon|
|Lemon oil||1⁄8 Teaspoon|
|10 inch sponge cake/Chiffon cake||1 (Purchased / Homemade)|
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Lemon extract||1⁄8 Teaspoon|
In a heavy 3- to 4-quart pan, combine granulated sugar, water, and corn syrup.
Cook over medium-high heat, stirring occasionally, until syrup registers 300°F on a candy thermometer.
Remove from heat immediately; quickly stir in baking soda and oil of lemon.
Stir until blended; then immediately pour foamy mixture onto a 12-inch square of buttered foil.
Let cool; break into coarse crumbs with a flat-surfaced mallet or a rolling pin.
Split cake horizontally into 4 equal layers.
Whip cream until stiff; blend in powdered sugar and lemon extract.
Reassemble cake on a serving plate, spreading half the cream between layers.
Spread remaining cream over top and sides of cake.
Pat crushed candy generously over top and sides.
(You'll have leftover candy; store it airtight.)