Instructions: Preheat oven to 350 degrees. Measure and sift flour and 3/4 cup sugar into bowl. Make a well in center and add egg yolks, cold water, lemon juice and vanilla. Beat until smooth; makes a moderately thick batter. Set aside.

Measure egg whites, cream of tartar and salt into large bowl. Whip until very fine foam forms throughout. Add gradually, 2 tablespoons at a time, remaining 3/4 cup sugar. Continue beating until meringue is firm and holds up in straight peaks when beaters are gently lifted out. Pour batter slowly over meringues while gently folding in with spatula. Fold in just until blended. Pour into tube pan, and bake 55 minutes. Invert pan until cooled.

To make topping, bring sugar, coffee and corn syrup to boil to hard-crack stage (when a bit dropped into a glass of ice water separates into brittle threads). Remove from heat and immediately add baking soda. (Make sure the baking soda is free of lumps.) Stir vigorously until mixture thickens and pulls away from side of pan. Dont destroy the foam by excessive beating. Pour immediately into shallow pan or on a sheet of foil. Dont spread or stir. Let stand without moving until cool. Crush topping before serving.

To prepare the cake for serving: Split into four equal layers (a serrated knife works best) and spread with 2 cups whipped cream. Reserve some cream for top and sides of the cake. Keep refrigerated, and add crushed coffee crunch topping just before serving.

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