Preheat oven to 350 degrees Fahrenheit. Line a 13- by 18-inch pan with Gefen Parchment Paper.

Whisk flour, 3/4 cup sugar and salt in a bowl and set aside.

In a separate bowl, beat the egg yolks with 1/4 cup sugar on medium speed until thick and creamy. Gradually add water, oil and vanilla and mix well. Add flour mixture and beat until well combined.

Add egg whites to another mixing bowl and beat until stiff. Add 1/2 cup sugar and then lemon zest.

Use a spatula to fold the yolk mixture into the whites, one cup at a time, until fully incorporated.

Pour batter into prepared pan and smooth the top. Bake for one hour until browned.

Allow cake to cool, then use a sharp knife to cut it in half, horizontally, so you have two 13- by 18-inch sheets of cake.

Add sugar and corn syrup to a medium saucepan and cook over low heat, stirring frequently.

Once it starts bubbling, remove from heat and add the Cocoa Puffs. Whisk in the baking soda. The mixture will expand.

Immediately spread the crunch onto one sheet of cake and allow it to cool for 30 minutes.

Beat all ingredients in a mixer until slightly firm.

Spread the frosting evenly over the top and sides of the second sheet of cake. Place it over the crunch layer.