Caramel Crunch Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
CAKE
- 1 1⁄4 cups cake flour
- 3⁄4 cup sugar
- 1⁄2 cup egg yolk
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup egg white
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3⁄4 cup sugar
-
TOPPING
- 1 1⁄2 cups sugar
- 1⁄4 cup brewed coffee
- 1⁄4 cup Karo light corn syrup (golden syrup may be used)
- 3 teaspoons sieved baking soda
-
FROSTING
- 2 cups whipping cream
- 2 tablespoons sugar
- 2 teaspoons vanilla
directions
- Preheat oven to 350F.
- Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
- In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
- Gradually add sugar and continue beating until meringue is firm and stands in peaks.
- Fold batter gently into meringue until just blended; do not stir.
- Gently spoon batter into ungreased tube pan.
- Cut through batter with a knife to break up bubbles and level mixture.
- Bake in preheated oven for 50-55 minutes or until top springs back when touched.
- Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
- Let stand until cool, then loosen with spatula and place on plate.
- Split cake into four layers.
- While cake is baking, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.
- Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
- Immediately pour into ungreased shallow metal pan.
- Do not stir or spread; let cool without moving.
- Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
- Whip cream, sugar and vanilla until stiff.
- Spread half of cream between layers and remainder on top and sides.
- Refrigerate until ready to serve.
- Just before serving, cover cake with crushed caramel candy.
RECIPE SUBMITTED BY
Molly53
United States