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TO MAKE THE COFFEE CRUNCH:
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Lightly oil a baking sheet.
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Combine the sugar, coffee, and corn syrup in a heavy-bottomed, 4-quart saucepan (the mixture becomes very foamy after the baking soda is added and rises high in the pan) and bring to a boil.
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Cook almost to the hard-crack stage (285F on a candy thermometer), approximately 6 to 7 minutes.
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The mixture will be slightly smoky with a strong aroma of coffee as it cooks.
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Remove the pan from the heat and count to Sprinkle on the baking soda, making sure to distribute it as evenly as possible, so there are no clumps visible.
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Whisk just enough to distribute the soda throughout.
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Be careful, the mixture is very hot and will foam up high, looking like golden lava as it bubbles up.
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When it stops rising and foaming (after a minute or two) immediately pour it onto the baking sheet.
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Spread it out with a spatula, and let sit until it has cooled and hardened.
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Using a small hammer, break the coffee crunch into irregular 1/4- to 1/2- inch-pieces, you dont want crumbs.
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If you do get some, save them for the in-between layer.
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Store in an airtight container until ready to use.
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(You can make the coffee crunch up to two days ahead of time.
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If the weather is humid, the brickle will become moist, dont worry, just break up the clumps.)
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TO MAKE THE CAKE:
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Preheat oven to 350F.
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Using an electric mixer, beat the egg whites in a large mixing bowl until they begin to foam.
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Slowly add 3/4 cups of the sugar, and continue beating until the whites are stiff but still moist.
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Transfer to a bowl and set aside.
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Sift together the flour, the remaining 3/4 cup sugar, the baking powder, and the salt in a small mixing bowl.
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Place the oil, egg yolks, 3/4 cup water, lemon zest, and vanilla in a large bowl and beat with an electric mixer until completely smooth.
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Add the flour mixture and stir to combine well.
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Gently fold one third of the beaten whites into the batter.
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Once incorporated, drop the remaining whites onto the batter and fold them in.
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Pour the batter into an ungreased 10-inch tube pan, and smooth the top with a rubber spatula.
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Bake in the top half of the oven for 80 to 90 minutes, or until a wooden skewer inserted in the cake comes out clean.
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Remove from the oven and immediately invert the pan onto the neck of a wine bottle until it is completely cool.
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Turn the pan right side up and use a knife to go around the side of the pan to loosen the cake, push the center up and remove the cake from the pan.
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When done, wrap in plastic wrap until ready to frostit will keep for a day.
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TO MAKE THE FROSTING:
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Combine the cream and vanilla in a deep bowl.
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Sift the confectioners sugar and instant coffee together twice, then add to the cream and vanilla.
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Using a whisk, rotary, or electric beater, whip the cream until soft peaks form.
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It must be stiff enough to spread.
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TO ASSEMBLE:
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Split the cake into 2 equal layers.
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Using a spatula, frost the bottom layer and sprinkle it with the coffee crunch.
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Place the second cake layer on top, frost it, and sprinkle the top and the side of the cake generously with the coffee crunch.
