Coffee crunch cake

Ingredients:

1/3 cup flour,
4 eggs,
1 teaspoon baking powder,
1 teaspoon vanilla essence,
3/4 cup sugar,
1 teaspoon instant coffee granules.

Ingredients for coffee crunch topping:

1/4 cup strong brewed coffee
1 1/2 cups sugar
1/4 cup light corn syrup
1 tbsp baking soda

Direction for topping:

Place the coffee, sugar, and corn syrup in a large saucepan. Heat over medium-low heat until all the sugar is dissolved. When the mixture begins to boil and turn clear, increase the heat to medium-high, cooking until it reaches 290°F.

Remove the pan from the heat and stir in the baking soda; it will foam up.
Pour onto the parchment lined baking sheet and let it cool (at least 1 hour).
Place the candy into a freezer bag and roll over it with a rolling pin to crush it into small pieces. Keep in an airtight container until ready to use.

Directions for cake:

Sift flour, baking powder and set aside, now beat egg yolks with 1/2 amount of sugar , coffee granules and Vanilla until volumes will be doubled an light in colour. Now beat egg whites until foamy then add remaining sugar and beat well until stiff peeks foams. Now add egg whites with egg yolk batter and fold with spatula then add flour in it and mix well. Now grease cake pan and bake for 25 to 30 minutes or until tooth pick comes out clean..
Now let cake completely cool .

Directions for whipped cream frosting:

Beat fresh cream until soft peeks foams then add icing sugar and Again beat well and frost cake with cream and decorate with coffee crunch topping.....

Happy baking...