Stir and cook one cupful of brown sugar over a quick fire until it becomes rich, dark brown caramel; add half a cupful of cold water and let boil four or five minutes. Then set aside for use later. Beat half a cupful of butter to a cream; gradually beat in one and one half cups of granulated sugar; add the yolks of two well beaten eggs, one cup of lukewarm water and two cups of sifted flour. Beat five minutes. Add three tablespoons of caramel syrup, one teaspoon of baking powder, sifted with half cup flour and lastly the whites of three eggs, beaten to a stiff froth. Bake in layer cake pan in a quick oven until done.

FILLING AND FROSTING: Boil one cup of sugar and four tablespoons of water to a syrup that will spin a thread about three inches in length. Pour in a fine stream into the white of one egg beaten dry. Add one tablespoon of caramel syrup, beat until cold, and put between the layers and on top and sides of cake.