1/2 c. sugar
1/2 c. boiling water
2 1/2 c. cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 1/2 c. sugar
2 egg yolks

Heat sugar over low heat in a heavy metal, not iron pan. Stir constantly with a long handled spoon until sugar is melted and straw-colored. Remove from heat. Slowly - very slowly and carefully (by drops) add boiling water. Boil the syrup until it is of the consistency of molasses. Cool. Preheat oven to 375 degrees. Mix dry ingredients together.

Add flour mixture in 3 parts to buttermilk, alternating with thirds of 1 cup water. Stir the batter after each addition until smooth. Stir in 3 tablespoons caramelized syrup and 1 teaspoon vanilla.

Whip 2 egg whites until stiff but not dry. Fold egg whites lightly into cake batter. Bake in 2 greased 9 inch round pans for about 25 minutes. When cool, spread with white frosting flavored with 4 teaspoons of caramelized syrup. Store remaining syrup in a jar.