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What You Figgah? - Lemon Drop Crunch Cake Recipe Revealed?


Bruddah Bill's Lemon Drop Crunch Cake Recipe #1 (complicated style)
INGREDIENTS FOR CAKE:
-6 eggs, separated
-1/2 cup cold water
-1 1/2 cups sugar
-1/2 teaspoon vanilla
-1/3 teaspoon lemon or almond extract
-1 1/2 cups flour
-1/4 teaspoon salt
-3/4 teaspoon cream of tartar

INSTRUCTIONS FOR CAKE:

-Preheat the oven to 325 degrees.
-Beat the yolks until thick and lemon-colored. Add the water and continue beating until very thick. Gradually add the sugar, vanilla and lemon or almond extract.
-Sift together flour and salt and fold in to the mixture in 4 additions.
-Beat the egg whites in a large bowl until foamy; add the cream of tartar and beat until shiny peaks form. Gently fold in to the batter. Turn in to an ungreased 10-inch angel-cake pan.
-Bake for 1 hour.
-Invert pan and let cake cool to room temperature. Turn out on to a rack, loosening sides with flexible spatula if necessary. Serves 12.

INGREDIENTS FOR FROSTING AND CRUNCH TOPPING:
-Frosting - 2 cups whipping cream; 2 tablespoons sugar; 1/8 teaspoon lemon extract
-Crunch Topping - 1 1/2 cups sugar; 1/3 cup water; 1/4 cup white corn syrup; 1 tablespoon baking soda; 1/8 teaspoon oil of lemon or lemon extract, or 2 teaspoons grated lemon rind (yellow part only)

INSTRUCTIONS FOR FROSTING AND CRUNCH TOPPING:
-To make the frosting:  Combine the cream, sugar and lemon extract in a chilled bowl. Beat until the mixture holds soft peaks.
-To make the crunch:  Combine the sugar, water and corn syrup in a heavy saucepan. Bring to a boil over medium-high heat, stirring until the temperature reaches 300 degrees on a candy thermometer. Remove from heat. Add the baking soda and oil of lemon (or extract or lemon rind) and stir hard until the mixture thickens, foams and pulls away from the sides of the pan. Do not over-beat. Pour on to an ungreased cooking sheet. Do not stir or spread out. Let cool.  Using a rolling pin, break the crunch in to small pieces between sheets of wax paper. Crunch may be prepared a day ahead and stored in an airtight container at room temperature.

ASSEMBLY:
Cut angel food cake or sponge cake in to 4 horizontal layers. Spread the whipped cream between the layers and over the top and sides of the cake. Just before serving, press the crunch in to the top and sides of the cake.


Bruddah Bill's Lemon Drop Crunch Cake Recipe #2 (simple style)
-Box of either white or lemon cake mix.
-Jar of lemon curd or lilikoi butter.
-Whipping cream with white granulated sugar.
-Crunch topping:
-1/4 cup flour
-1/3 cup brown sugar
-2 tablespoons butter
-Spread in ungreased baking pan.
-Bake at 400 degrees for 6-8 minutes until golden brown.