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Tina's Crackle Cake

This is another classic “Tina Cake” that pops up at some family gathering at least once a year. Inspired by a cake she enjoyed as a special treat on outings with her mother, this dessert is an absolute showstopper. It looks insane, and tastes even better. Light and airy but with a surprising crunch, you'll be embarrassed by how much you can eat. You can make the delicious lemon scented sponge cake that Tina uses for the base of her crackle cake, or you can make a box sponge or angel food cake with a bit of lemon zest mixed in, either works. A note from Tina: The cake is a little tricky because it burns sometimes. You have to be careful and not cook it too long, it can go dry really quick. But it what really makes a difference with this cake is the lemon rind in the cake. It gives an acid punch that works well with the sweet coffee crunch and whipped cream. that's what makes it addicting and it's light, it has no butter or oil.


Tina's Crackle Cake
Serves 10-12
Make in 3 10-inch cake pans lined with wax paper.
cups cake flour, sifted then measured
cups sugar
¾ teaspoon salt
9 egg yolks
cup water
cup egg whites (about 9 large eggs)
teaspoon cream of tartar
teaspoon vanilla
tablespoon fresh lemon juice
teaspoon grated lemon zest, packed
Coffee crunch topping (there will be a little left over):
unflavored vegetable oil
2 tablespoon baking soda, sifted
½ cup strong brewed coffee
3 cups sugar
½ cup light corn syrup
5 cups heavy cream
5 tablespoons sugar
5 teaspoons vanilla

Nutrition Facts

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