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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe is not my own but I wish to share it. This cake recipe was created by Miura Kaminaka who wrote a cookbook called A Tradition Of Aloha. This cake is not your average lemon cake and has a delightful crunchy topping. Read more . If you love the flavor of lemon and whipped cream, try this recipe. (The recipe and the picture both come from the Star Bulletin.) Ingredients:
lemon crunch cake |
1 package (18.25 ounces) yellow cake mix |
3/4 cup water |
1/2 cup canola oil |
1 teaspoon lemon extract |
3 eggs, separated |
1/4 teaspoon cream of tartar |
*****lemon crunch frosting |
1-1/2 cups sugar |
1/3 cup water |
1/4 cup light corn syrup |
2 teaspoons baking soda |
1/4 cup confectioners' sugar |
1/2 teaspoon lemon extract |
2 cups heavy cream, whipped |
Directions:
1. Empty cake mix into a large mixing bowl; make a well in the center. Beat in water, oil, lemon extract and egg yolks until smooth, about 1 minute or 150 vigorous strokes.
2. Beat egg whites and cream of tartar in large bowl until stiff peaks form.
3. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.
4. Pour into 2 greased and floured 8-inch layer pans.
5. Bake at 350 degrees for 30 to 35 minutes or until top springs back when touched lightly.
6. Cool. Split each cake into 2 layers and frost with lemon crunch frosting.
7. To prepare lemon crunch frosting:
8. Combine sugar, water and corn syrup in a heavy saucepan.
9. Cook over medium heat, stirring occasionally, to 300 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold or ice water separates into hard, brittle threads.
10. Remove from heat and quickly stir in baking-soda mixture until light and foamy.
11. Pour mixture onto a buttered 8-by-12-inch cookie sheet and quickly spread to 1/4-inch thickness; cool.
12. Break into pieces, then crush into crumbs.
13. Add the confectioners' sugar and lemon extract to whipped cream until well blended.
14. Spread half the sweetened whipped cream between cake layers and the remainder on top and sides.
15. Sprinkle crushed candy generously on top and sides.
16. Garnish with lemon slices, if desired.
17. Refrigerate 2 to 3 hours before serving.
18. Note: If desired, substitute lemon sponge or chiffon cake.
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