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1-1/2 cups sugar
1/4 cup strong brewed coffee or 1 tsp instant espresso dissolved in 1/4 cup hot water
1/4 cup light corn syrup
1 tbsp baking soda, sifted
American Sponge Cake
Whipped Cream Frosting
PreparationTo make the Coffee Crunch, in a very deep, heavy saucepan, combine the sugar, coffee or dissolved espresso, and corn syrup. Place over medium-low heat and stir frequently until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture registers between 270° and 290° F (soft-crack stage) on a candy thermometer. Toward the end of cooking, stir almost constantly to prevent the mixture from scorching. Remove from the heat and quickly stir in the baking soda; the mixture will foam furiously. Stir rapidly just until the mixture thickens and pulls away from the sides of the pan; do not stir down the foam. Quickly pour onto an ungreased baking sheet; do not spread. Set aside to cool completely until hard, about 1 hour.
Knock the hardened crunch off the baking sheet, break into chunks, then lb with a blunt instrument or cut with kitchen scissors to create small irregular pieces. Place in an airtight container and store in a cool, dry place for up to 3 days.
Make and cool the American Sponge Cake as directed.
Prepare the Whipped Cream Frosting as directed. Slice the cake horizontally into 3 layers. Fill and frost the cake and refrigerate for up to 24 hours.
Just before serving, remove the cake from the refrigerator and lavishly cover the sides and top with the Coffee Crunch pieces.
American Sponge Cake
1 cup sifted cake flour
1/4 tsp salt
2/3 cup sugar
7 large egg yolks
1 tsp vanilla
1 tsp grated lemon zest (optional)
1 tsp grated orange zest (optional)
3 tbsp water or fresh orange juice
7 large egg whites
1/2 tsp cream of tartar
1/3 cup sugar
Have all ingredients at room temperature, p. 68° to 70°F. Preheat the oven to 325°F. Have ready 1 ungreased 9-inch springform pan or 10-inch tube pan.
Sift together 3 times and return to the sifter:
In a medium bowl, beat on high speed until thick and pale yellow, 2 to 3 minutes:
Beat in:
Scrape the egg yolk mixture into a large bowl. Sift the flour mixture evenly over the top, but do not mix it in.
In another large bowl, beat on medium speed until soft peaks form:
Gradually add, beating on high speed:
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool upside down for at least 1-1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses. To unmold the cake from the tube pan, see above; to unmold the cake from the spring-form pan, slide a slim knife around the cake to detach it from the pan. Remove the pan side and bottom. Let cool right side up on the rack.
1/4 cup strong brewed coffee or 1 tsp instant espresso dissolved in 1/4 cup hot water
1/4 cup light corn syrup
1 tbsp baking soda, sifted
American Sponge Cake
Whipped Cream Frosting
PreparationTo make the Coffee Crunch, in a very deep, heavy saucepan, combine the sugar, coffee or dissolved espresso, and corn syrup. Place over medium-low heat and stir frequently until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture registers between 270° and 290° F (soft-crack stage) on a candy thermometer. Toward the end of cooking, stir almost constantly to prevent the mixture from scorching. Remove from the heat and quickly stir in the baking soda; the mixture will foam furiously. Stir rapidly just until the mixture thickens and pulls away from the sides of the pan; do not stir down the foam. Quickly pour onto an ungreased baking sheet; do not spread. Set aside to cool completely until hard, about 1 hour.
Knock the hardened crunch off the baking sheet, break into chunks, then lb with a blunt instrument or cut with kitchen scissors to create small irregular pieces. Place in an airtight container and store in a cool, dry place for up to 3 days.
Make and cool the American Sponge Cake as directed.
Prepare the Whipped Cream Frosting as directed. Slice the cake horizontally into 3 layers. Fill and frost the cake and refrigerate for up to 24 hours.
Just before serving, remove the cake from the refrigerator and lavishly cover the sides and top with the Coffee Crunch pieces.
American Sponge Cake
1 cup sifted cake flour
1/4 tsp salt
2/3 cup sugar
7 large egg yolks
1 tsp vanilla
1 tsp grated lemon zest (optional)
1 tsp grated orange zest (optional)
3 tbsp water or fresh orange juice
7 large egg whites
1/2 tsp cream of tartar
1/3 cup sugar
Have all ingredients at room temperature, p. 68° to 70°F. Preheat the oven to 325°F. Have ready 1 ungreased 9-inch springform pan or 10-inch tube pan.
Sift together 3 times and return to the sifter:
In a medium bowl, beat on high speed until thick and pale yellow, 2 to 3 minutes:
Beat in:
Scrape the egg yolk mixture into a large bowl. Sift the flour mixture evenly over the top, but do not mix it in.
In another large bowl, beat on medium speed until soft peaks form:
Gradually add, beating on high speed:
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool upside down for at least 1-1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses. To unmold the cake from the tube pan, see above; to unmold the cake from the spring-form pan, slide a slim knife around the cake to detach it from the pan. Remove the pan side and bottom. Let cool right side up on the rack.
