Add in the espresso and water that you set aside earlier, and continue beating on medium speed until the bowl of the mixer is completely cool, about 5 minutes.When the sugar and water mixture reach 238 F, pour it into the bowl of the stand mixer in a slow, steady stream. While the sugar mixture is heating, add the 2 remaining egg yolks to the bowl of a stand mixer and beat for 1 minute.Once boiling, pop a candy thermometer into the mixture, and allow the mixture to reach 238 F.In a saucepan, bring another ½ cup of water and the remaining ½ cup of granulated sugar to a boil, stirring constantly until the sugar has dissolved fully.
In a small bowl, dissolve the remaining 2 teaspoons of espresso powder in 1 tablespoon of water.Bring to a boil, then remove the saucepan from the heat, and stir in the espresso/water mixture you just set aside, along with brandy. Combine ½ cup of water with ½ cup of granulated sugar in a small saucepan, stirring continuously until the sugar has dissolved. In a small bowl, dissolve 1 teaspoon of espresso powder in 1 tablespoon of water, and set aside.Let the cake cool, then run a knife around the edges of the pan to help loosen the cake from the pan.Bake for 8 to 10 minutes, until the cake is lightly golden and springs back when you touch it.Pour this completed cake batter into the prepared sheet pan, spreading it evenly.Melt 2 tablespoons of butter and gently fold that into the cake mixture.Gently fold the egg white mixture into the cake mixture.In a separate bowl, use an electric mixer to beat the 3 egg whites with ¼ cup of granulated sugar, until stiff peaks form.
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