Lemon Cake With Crackly Caramel Glaze
- CAKE
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1 1/2 cups sugar
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 cup pure olive oil
- 2 teaspoons pure vanilla extract
- Finely grated zest of 2 lemons
- LIMONCELLO SYRUP
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract
- CARAMEL TOPPING
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 2 tablespoons water
- Lime-Yogurt Mousse, for serving
- CAKE: Preheat oven to 375u0b0. Butter and flour 12-cup Bundt pan. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of the sugar.
- In medium bowl, whisk cake flour, baking powder and salt. In large bowl, using electric mixer, beat 6 egg yolks with the water, olive oil, vanilla, lemon zest and remaining cup of sugar. Add dry ingredients and beat until batter is smooth. Fold in beaten egg whites until no streaks remain.
- Spoon batter into Bundt pan. Bake 35 to 40 minutes, until springy to the touch. Let cool for 20 minutes, invert the cake onto rack to cool completely. Lower oven temp to 350u0b0.
- MAKE THE LIMONCELLO SYRUP: In small saucepan, simmer water and sugar over moderate heat just until sugar is dissolved, about 5 minutes. Let cool, stir in limoncello. Brush syrup all over cake, allowing it to soak in.
- CARAMEL TOPPING: Line large baking sheet with parchment paper. In heavy saucepan, stir sugar with cream of tartar water until sandy. Wash down side of pan with moistened pastry brush to remove sugar crystals. Bring mixture to boil over mod high heat and cook w/o stirring until deep honey-colored caramel forms, about 5 minutes. Remove from heat. Carefully swirl pan to cool caramel slightly, then pour onto baking sheet in a rough round. Spread into 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
- Invert the caramel round over the cake and peel off paper. Gently press the caramel onto cake before it hardens to help it conform.
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Taken from www.epicurious.com/recipes/member/views/lemon-cake-with-crackly-caramel-glaze-1255993 (may not work)