Caramel Crunch Cake Recipe

How to Make Caramel Crunch Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. In a medium bowl, whisk together 2 cups cake flour, 1 ½ cups granulated sugar, and 1 tsp baking powder.
3. In a separate bowl, whisk together 4 large egg yolks, ½ cup water, 2 tbsp lemon juice, and 1 tsp vanilla extract until light and fluffy.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. In a clean, grease-free bowl, beat 4 large egg whites with ½ tsp cream of tartar and a pinch of salt until soft peaks form.
6. Gradually add 1 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
7. Gently fold the batter into the meringue in three additions, being careful not to deflate the egg whites.
8. Pour batter into the prepared tube pan. Run a knife through the batter to remove any large air bubbles.
9. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11. While the cake is baking, prepare the caramel topping: In a medium saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ cup light corn syrup. Cook over medium heat, without stirring, until the mixture turns a deep amber color (hard-crack stage, approximately 310°F on a candy thermometer).
12. Carefully remove from heat and immediately stir in 1 tsp baking soda. The mixture will bubble up – be cautious! Stir until thickened.
13. Pour the caramel into a lightly greased 9x13 inch baking pan and let cool completely. Once cool, break it into coarse crumbs.
14. In a large bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
15. Once the cake is completely cool, slice it horizontally into four layers.
16. Spread half of the whipped cream between the layers and the remaining cream on top and sides of the cake.
17. Sprinkle the crushed caramel generously over the top and sides of the frosted cake.
18. Refrigerate for at least 2 hours before serving.