Coffee Crunch Cake Recipe

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Servings: 1



  1. Preheat oven to 350 degrees. Measure and sift flour and 3/4 c. sugar into bowl. Make a well in center and add in egg yolks, cool water, lemon juice and vanilla. Beat till smooth; makes a moderately thick batter. Set aside.
  2. Measure egg whites, cream of tartar and salt into large bowl. Whip till very fine foam forms throughout. Add in gradually, 2 Tbsp. at a time, remaining 3/4 c. sugar. Continue beating till meringue is hard and holds up in straight peaks when beaters are gently lifted out. Pour batter slowly over meringues while gently folding in with spatula. Mix in just till blended. Pour into tube pan, and bake 55 min. Invert pan till cooled.
  3. 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 in baking soda. (Make sure the baking soda is free of lumps.) Stir vigorously till mix thickens and pulls away from side of pan. Do not destroy the foam by excessive beating. Pour immediately into shallow pan or possibly on a sheet of foil. Do not spread or possibly stir. Let stand without moving till cold. Crush topping before serving.
  4. To prepare the cake for serving: Split into four equal layers (a serrated knife works best) and spread with 2 c. whipped cream. Reserve some cream for top and sides of the cake. Keep refrigerated, and add in crushed coffee crunch topping just before serving.


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