6 egg yolks
1/2 c. cold water
1 1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon or almond extract
1 1/2 c. sifted flour
1/4 tsp. salt
6 egg whites
3/4 tsp. cream of tartar

Beat the egg yolks until thick and lemon colored. Add the water and continue beating until very thick. Gradually add the sugar, vanilla and lemon or almond extract. Fold in the flour, sifted with salt, a little at a time.

Beat egg whites until foamy. Add the cream of tartar and beat until they form shiny peaks. Fold in egg yolk mixture. Do not stir or beat. Bake in a 10 inch ungreased angel food-cake pan in a 325 degree oven for one hour. Invert pan to cool.

FILLING:

1 pt. whipping cream
2 tbsp. sugar
1 tsp. vanilla

For serving cut the sponge cake into 3 layers. Whip the cream with the sugar and vanilla until quite stiff, spread 1/4 of it on the bottom layer. Add the second layer and do the same. Use the last half of the filling for the top and sides of the cake.

Generously coat with Crunch (recipe for Crunch below) pieces and crumbs, pressing them into the sides with your fingers. Refrigerate until served. If you have any crunch left over, keep it in a dry place and use it to sprinkle over ice cream.

CRUNCH:

1 1/2 c. sugar
1/4 c. white corn syrup
1/4 c. strong hot coffee
3 tsp. sifted soda

Make the crunch ahead of time. In a saucepan stir the sugar, corn syrup, and hot strong coffee (1 rounded teaspoon instant coffee to the 1/4 cup boiling water) and cook, stirring constantly. It will thicken up like molasses. Cook to 310 degrees on your candy thermometer, or until a few drops in cold water give a metallic snick against the side of a cup. Remove from heat and add the soda, stir in well. While still foaming, pour onto an ungreased cookie sheet. Do not smooth out air bubbles! It will look like a large blonde meringue. When cool and brittle, break into pieces.