Caramel Crunch Cake

A wonderfully rich taste sensation posted in response to a recipe request.

Steps

Preheat oven to 350f.

Mix cake flour and sugar together.

Add egg yolks , water , lemon juice and vanilla and beat until smooth.

In a large bowl beat egg whites , cream of tartar and salt until a fine foam forms through.

Gradually add sugar and continue beating until meringue is firm and stands in peaks.

Fold batter gently into meringue until just blended.

Do not stir.

Gently spoon batter into ungreased tube pan.

Cut through batter with a knife to break up bubbles and level mixture.

Bake in preheated oven for 50-55 minutes or until top springs back when touched.

Remove from oven.

Immediately turn over and place tube over neck of funnel or bottle to cool.

Let stand until cool , then loosen with spatula and place on plate.

Split cake into four layers.

While cake is baking , combine sugar , coffee and syrup in a deep saucepan.

Stir and bring to a boil and cook until hard crack stage or 310 degrees on a candy thermometer.

Remove from heat and immediately add soda and stir .

Ingredients

cake flour, sugar, egg yolk, water, lemon juice, vanilla, egg white, cream of tartar, salt, brewed coffee, karo light corn syrup, baking soda, whipping cream