BLUM'S COFFEE CRUNCH CAKE
Source: Blums, via the San Francisco Chronicle

FOR THE CAKE:
1 1/4 cups cake flour, sifted
1 1/2 cups sugar, divided use
1/2 teaspoon salt
6 egg yolks
1/4 cup water
1 cup egg whites (7 or 8)
1 teaspoon cream of tartar
1 teaspoon vanilla
1 Tablespoon fresh lemon juice
1 teaspoon grated lemon rind
FOR THE COFFEE CRUNCH TOPPING:
vegetable oil
1 Tablespoon baking soda, sifted
1/4 cup strong brewed coffee
1 1/2 cups sugar
1/4 cup light corn syrup
FOR THE WHIPPED CREAM FROSTING:
2 cups heavy (whipping) cream (more if needed)
2 Tablespoons sugar
2 teaspoons vanilla

TO MAKE THE CAKE:
Adjust the rack in lower third of oven; preheat oven to 350 degrees F.

Sift flour, 3/4 cup sugar and the salt onto a sheet of wax paper; set aside.

Using an electric mixer, beat egg yolks with 1/4 cup 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. Add remaining 1/2 cup sugar, in a steady stream, whisking until thicker, stiffer, glossy peaks form- about 2 minutes. Whisk in vanilla, lemon juice and lemon zest. Pour the yolk mixture over the whites. Fold together with a rubber spatula.

Using a metal spatula, scoop up a third of the flour mixture and sprinkle over mix; fold in with a rubber spatula. Repeat two more times just until ingredients are incorporated. Gently pour batter into an ungreased 10-inch round tube pan with removable bottom (such as angel food pan). Level top with a rubber spatula.

Bake for 50 to 55 minutes, or until top springs back slightly when lightly touched. Invert pan over a long necked bottle to cool for about 45 minutes. To remove cake from pan, slip a flexible metal spatula down one side of pan; slowly trace perimeter to release the cake. Loosen bottom and remove.

TO MAKE COFFEE CRUNCH TOPPING:
Generously oil a large baking sheet; sift baking soda onto a sheet of wax paper and set nearby.

Combine coffee, sugar and corn syrup in a heavy, 4-quart saucepan. Place over medium-low heat, stirring occasionally, until sugar dissolves. When mix is clear and begins to boil, increase heat to medium-high; cook until mix reaches 290 degrees F on a candy thermometer. Be careful toward end of cooking (270-280 degrees F), stir occasionally and remove mixture from heat very quickly to prevent scorching.

Off heat, stir in baking soda (mixture will foam up fiercely). While still foaming, pour out onto oiled baking sheet. Do not spread; let cool undisturbed for at least 1 hour.

Crush into very small pieces (place a sheet of wax paper over top and tap or roll with rolling pin). Store in an airtight container.

TO MAKE THE FROSTING:
Combine cream, sugar and vanilla; beat until cream holds soft peaks.

ASSEMBLY:
Slice cooked cake into 3 equal layers using a serrated knife. Spread whipped cream between each layer, carefully stacking layers. Spread remaining whipped cream over top and side of cake. Refrigerate. Just before serving, generously sprinkle top and sides with the coffee crunch.