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1
Preheat oven to 350F.
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2
Mix cake flour and sugar together; add egg yolks, water, lemon juice and vanilla and beat until smooth.
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3
In a large bowl beat egg whites, cream of tartar and salt until a fine foam forms through.
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4
Gradually add sugar and continue beating until meringue is firm and stands in peaks.
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5
Fold batter gently into meringue until just blended; do not stir.
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6
Gently spoon batter into ungreased tube pan.
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7
Cut through batter with a knife to break up bubbles and level mixture.
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8
Bake in preheated oven for 50-55 minutes or until top springs back when touched.
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9
Remove from oven; immediately turn over and place tube over neck of funnel or bottle to cool.
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10
Let stand until cool, then loosen with spatula and place on plate.
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11
Split cake into four layers.
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12
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.
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13
Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan.
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14
Immediately pour into ungreased shallow metal pan.
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15
Do not stir or spread; let cool without moving.
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16
Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.
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17
Whip cream, sugar and vanilla until stiff.
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18
Spread half of cream between layers and remainder on top and sides.
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19
Refrigerate until ready to serve.
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20
Just before serving, cover cake with crushed caramel candy.
