Directions: |
Directions:Preheat oven to 350º.
For the cake: Sift flour, sugar, and salt onto a sheet of wax paper; set aside. Using an electric mixer, beat egg yolks with 1/4 c sugar until thick and pale yellow. Add water and beat until thickened, about 4 minutes.
Whisk egg whites in bowl of a heavy-duty mixer just until frothy. Add cream of tartar; whisk until soft peaks form about 2-3 minutes. Whisk in vanilla, lemon juice, and lemon zest. Pour yolk mixture over egg whites. Fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Gently pour batter into ungreased 10-inch round tube pan with a removable bottom. Level top with a spatula. Bake for 50-55 minutes, or until top springs back slightly when lightly touched. Invest pan over a long-necked bottle to cool for about 45 minutes. To remove the cake from pan, slip a flexible metal spatula down one side of pan; slowly trace the perimeter of pan. When sides are free, push up on bottom to release the cake. Tilt cake with removable bottom still attached, and gently tap bottom against counter to loosen cake. Rotate cake, tapping a few more times, until it appears free. Cover cake with a rack and invert; remove bottom of pan.
Coffee crunch Topping: Generously oil a large baking sheet; sift baking soda onto a sheet of wax paper; set nearby. Combine coffee, sugar and corn syrup in a heavy 4-qt. saucepan. Place over medium-low heat, stirring occasionally, until sugar dissolves. When mixture is clear and begins to boil, increase heat to medium-high; cook until mixture reaches 290º on a candy thermometer. Toward the end of cooking, stir occasionally to prevent mixture from scorching and becoming too foamy. Remove from heat and stir in baking soda (mixture will foam up fiercely). While still foaming, pour out onto prepared baking sheet. Do not spread; let cool undisturbed for at least 1 hour. Crush into very small pieces. (Place between two sheets of wax paper or inside freezer size ziplock bag and tap with a rolling pen). Store in airtight container.
For the frosting: Combine cream, sugar, and vanilla. Whisk until cream holds soft peaks.
To assemble: Slice cooled cake into 3 equal layers using a serrated knife. Spread whipped cream between each layer, and carefully stacking layers. Spread remaining whipped cream over the top and sides of cake. Refrigerate. Just before serving, generously sprinkle top and sides with coffee crunch. |
This recipe for Blum's Coffee Crunch Cake is from