Carmel Crunch Cake

By ghinman

Ingredients

• Topping:
• 1 1/4 cups of sifted cake flour
• 3/4 cup of sugar
• 1/2 cup egg yolks (6)
• 1/4 cup of water
• 1 tbs. lemon juice
• 1 tsp. vanilla
• 1 cup of egg whites (7 or 8)
• 1 tsp. cream of tartar
• 1 tsp. salt
• 1 1/2 cups of sugar
• 1/4 cup of brewed coffee
• 1/4 cup of white corn syrup
• 3 tsp. sifted baking soda

Preparation

Step 1

Mix the cake flour and 3/4 cup of sugar together. Add and beat until smooth the egg yolks, water, lemon juice and vanilla. Beat the egg whites, cream of tartar and salt in a bowl until firm and the meringue stands in peaks.
Pour batter gently over meringue and fold in with spatula until well blended (do not mix). Spoon batter into ungreased tube pan. Cut thru with a knife to let out air and smooth in. Bake at 350 degrees for 50-55 minutes until the center springs back when touched. Remove and turn over. Let cool upside down. Loosen with spatula and place on a plate.

Topping:
Stir and bring to a boil the sugar, coffee and corn syrup. Cook until hard crack stage (310 degrees). Remove from the heat and add the sifted baking soda and stir vigerously until it thickens and pulls away from the pan. Do not destroy the foam. Pour on ungreased 9 x 9" metal pan. Don't stir or spread. Let cool and then crack. Split the cake into four layers. Spread 2 pints of whipped cream between layers and frost cake with the cream. Refrigerate until ready to serve. Place crushed caramel over top and sides before serving.

Cream: 1 pint of cream, 2 tbs. sugar and 2 tsp. vanilla.