Christmas Special Cream Cake

Christmas Special Cream Cake Recipe

Ingredients

8 eggs, separated
1-1/2 cups 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.