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1
MAKE THE CAKE:
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2
Preheat the oven to 375u00b0F
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3
Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
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4
Gradually beat in 1/2 cup of the sugar.
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5
In a medium bowl, whisk the cake flour, baking powder and salt.
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6
In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
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7
Add the dry ingredients and beat until the batter is smooth.
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8
Using a spatula, fold in the beaten egg whites until no streaks remain.
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9
Spoon the batter into the prepared Bundt pan.
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10
Bake the cake for 35 to 40 minutes, until springy to the touch.
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11
Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
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12
Lower the oven temperature to 350u00b0.
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13
MAKE THE LIMONCELLO SYRUP:
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14
In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
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15
Let cool, then stir in the limoncello.
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16
Brush the syrup all over the cake, allowing it to soak inches
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17
MAKE THE CARAMEL TOPPING:
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18
Line a large baking sheet with parchment paper.
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19
In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
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20
Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
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21
Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
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22
Remove from the heat.
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23
Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
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24
Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
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25
Invert the caramel round over the cake and peel off the parchment paper.
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26
Gently press the caramel onto the cake before it hardens to help it conform.
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27
If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
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28
When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).
