Caramel Crunch Cake - cooking recipe

Ingredients

CAKE
1 1/4 cups cake flour
3/4 cup sugar
1/2 cup egg yolk
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup egg white
1 teaspoon cream of tartar
1 teaspoon salt
3/4 cup sugar
TOPPING
1 1/2 cups sugar
1/4 cup brewed coffee
1/4 cup Karo light corn syrup (golden syrup may be used)
3 teaspoons sieved baking soda
FROSTING
2 cups whipping cream
2 tablespoons sugar
2 teaspoons vanilla

Preparation

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 vigorously just until topping thickens and pulls away from sides of pan.
Immediately pour into ungreased shallow metal pan.
Do not stir or spread; let cool without moving.
Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
Whip cream, sugar and vanilla until stiff.
Spread half of cream between layers and remainder on top and sides.
Refrigerate until ready to serve.
Just before serving, cover cake with crushed caramel candy.