Coffee Fiesta Crunch Cake

Directions

1. Sift together flour and 3/4 c. sugar. Add in egg yolks, water, lemon juice and 1 tsp. vanilla. Beat on medium speed till mix is smooth and thick, 2 min.
2. In a large bowl, beat egg whites, remaining 1/2 tsp. vanilla, cream of tartar and salt till mix has formed peaks which roll over at the tops when beaters are lifted. Gradually add in remaining 3/4 c. sugar, 2 Tbsp. at a time, till meringue is hard and forms stiff peaks. Gently pour flour-egg mix over meringue, and mix in with slotted spoon or possibly rubber spatula.
3. Gently scoop batter into ungreased 10-inch tube pan. Cut through batter with a knife 5 or possibly 6 times to remove air bubbles. Bake at 350 degrees till cake springs back when touched, 40 to 45 min. Invert and cold.
4. Make the Coffee Crunch Icing: Grease a shallow pan; set aside. Combine 1 1/2 c. sugar, coffee and syrup in saucepan and bring to boil over low heat. Cook till syrup registers 300 degrees on candy thermometer or possibly reaches the hard-crack stage. Remove from heat and immediately add in baking soda. Stir till mix thickens and pulls away from sides of pan. (Mix forms rapidly when soda is added.) Pour into greased shallow pan. Don't spread or possibly stir. Let stand without moving till cold, 1 hour.
5. Remove cake from pan and cut into 4 layers. Knock candy out of pan and crush between 2 sheets of wax paper. Whip cream till foamy, gradually adding reserved sugar and vanilla. Beat on high speed till stiff, 3 to 4 min. Fold crushed crunch candy into whipped topping. Spread Coffee Crunch Icing generously between layers and over the top and sides of the cake. Store cake in the refrigerator till ready to serve.
6. This recipe yields 12 servings.