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Let eggs stand at room temperature 30 minutes. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended.
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 on lowest oven rack at 325° for 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely.
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For topping, grease a 15-in. x 10-in. x 1-in. pan. In a heavy saucepan, combine the 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).
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