4 egg whites
4 tbsp. sugar
4 egg yolks
1/2 c. sugar
1 tbsp. lemon juice
1/2 c. potato starch
1 tsp. baking powder

CRUNCH TOPPING:

1 1/2 c. sugar
1/4 c. light corn syrup
1/4 c. hot water
1/4 tsp. instant coffee
2 tsp. baking soda
1 pt. whipping cream, whipped
1 tbsp. powdered sugar
1 tsp. almond flavoring or vanilla extract or rum flavoring
6 oz. slivered almonds, toasted

Beat egg whites until stiff and glossy. Gradually beat in sugar, set aside. Beat yolks until thick. Beat in sugar and lemon juice. Combine very carefully, folding yolks into egg whites. Combine starch and baking powder; cut and fold very gently into egg mixture. Pour into ungreased tube pan and bake for 35 minutes at 350 degrees. Suspend over cooling rack, cool. Boil sugar, syrup, water and coffee to hard crack stage, 290 degrees. Remove from heat, add soda. Stir until foaming subsides and mixture pulls away from sides of pan.