Today I made this beautiful cake called Blum's Coffee Crunch Cake for my dads wonderful girlfriends birthday. Her name is Cristi and she truly is an angel- which is why I spent about 3 hours putting this cake together. It is very time consuming but HOLY CAKE is it worth it. This is the first time i've made chiffon cake and let me tell you: you must try it. Yes, it takes a lot of work but if you do it right, you will impress everyone, including yourself. With the whipped cream frosting, this cake is very light and fluffy. The coffee crunch gives it the perfect balance of fluffy and crunchy. And there's coffee in it. How can you go wrong?
Okay so I must tell you.. When I made anything on the stove, I stress. Fun stress, of course, but still- stress. So, I did not take photos of the coffee crunch process but the directions are pretty self-explanatory. This is what it will look like after it reaches the correct temperature and it poured onto a greased pan.
After making the whipped cream frosting, cover the cake with it. Note: I cut my cake in half rather than in three pieces because... well... I like big pieces of cake.
- 2 1/4 cups cake flour (not self-rising)
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 6 large eggs, separated
- Zest of 1 lemon (2 teaspoons)
- 1 tablespoon pure vanilla extract
- Vegetable oil, for baking sheet
- 1 1/2 cups sugar
- 1/4 cup strong brewed coffee
- 1/4 cup light corn syrup
- 1 tablespoon baking soda, sifted
Whipped cream frosting:
- 2 cups heavy whipping cream
- 2 Tbsp sugar
- 1 Tsp vanilla extract
For the cake:
Preheat oven to 325 degrees. In a large bowl, sift together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour into a nonstick 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle. Let stand until cool, about 1 hour, before removing pan.
For the coffee crunch:
Lightly coat a rimmed baking sheet with oil; set aside.
In a 4-quart saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer).
Remove from heat for 10 seconds. Sprinkle the baking soda evenly oversugar syrup. Whisk just until combined. Pour immediately onto the prepared baking sheet. Let stand until cool, about 30 minutes to an hour.
When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular 1/4-to-1/2-inch pieces.
For the whipped cream frosting:
Mix the heavy whipping cream, sugar and vanilla extract on high in a stand mixer until it is fluffy and doubled in size (about 5 minutes)
Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.