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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This was my mom's favorite special-occasion cake. When I was in high school, she often asked me to make it for her. The homemade brittle gives it a satisfying crunch. Ingredients:
8 eggs, separated |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 teaspoon salt |
1/4 cup water |
1 teaspoon lemon juice |
1 teaspoon vanilla extract |
1 teaspoon cream of tartar |
topping: |
1-1/2 cups sugar |
1/4 cup light corn syrup |
1/4 cup water |
1/4 teaspoon instant coffee granules |
1 teaspoon baking soda |
whipped cream: |
2 cups heavy whipping cream |
2 tablespoons sugar |
2 teaspoons vanilla extract |
Directions:
1. Let eggs stand at room temperature 30 minutes.
2. Place oven rack in lowest position. Preheat oven to 325°. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended.
3. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely.
4. For topping, grease a 15x10x1-in. pan. In a heavy saucepan, combine sugar, corn syrup, water and coffee granules. Bring to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
5. Remove from heat; stir in baking soda. Immediately pour into prepared pan. Stretch brittle in pan with two forks; cool. Break into pieces. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
6. Unmold cake; cut horizontally into four layers. Place bottom layer on a serving plate; top with 1/2 cup whipped cream. Repeat layers twice; top with remaining layer. Frost top and sides of cake with remaining cream. Sprinkle with brittle. Yield: 12 servings.
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