1 1/4 c. cake flour
3/4 c. sugar
1/2 c. egg yolks
1/4 c. water
1 tbsp. lemon juice
1 tsp. vanilla
1 c. egg whites
1 tsp. cream of tartar
1 tsp. salt
3/4 c. sugar

TOPPING:

1 1/2 c. sugar
1/4 c. brewed coffee
1/4 c. white Karo
3 tsp. sieved soda

FROSTING:

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

Mix together cake flour and sugar; add egg yolks, water, lemon juice and vanilla; beat until a smooth batter. In a large bowl, beat egg whites, cream of tartar and salt until a fine foam forms through. Add gradually sugar and continue beating until meringue is firm and stands in peaks. Pour batter gently over meringue and fold in with spatula just until blended; do not stir.

Gently spoon batter into ungreased tube pan. Cut through batter with a knife to break up bubbles and level mixture. Bake in preheated 350 degree oven for 50-55 minutes or until top springs back when touched. Remove from oven; immediately turn over and place tube over neck of funnel or bottle. Let stand until cool, then loosen with spatula and place on plate.

For topping, combine sugar, coffee and syrup in a deep saucepan; stir and bring to a boil and cook until hard crack stage, 310 degrees. Remove from heat and immediately add soda and stir vigorously just until topping thickens and pulls away from sides of pan. Immediately pour into ungreased shallow metal pan. Do not stir or spread. Let cool without moving. Knock out of pan and crush into coarse crumbs between sheets of waxed paper with rolling pin.

Split cake into 4 layers. Whip cream, sugar and vanilla until stiff. Spread half of cream between layers and remainder on top and sides. Refrigerate until ready to serve. Just before serving, cover cake with crushed caramel crisp. Serves 8.