Have all ingredients about 70°. Caramelize: 1/2 cup sugar

and add very slowly: 1/2 cup boiling water

Boil the syrup until it has the consistency of molasses. Cool it.

Preheat oven to 375°.

Sift together: 2-1/2 Cups sifted cake flour

2-1/2 teaspoons double-acting baking powder

1/4 teaspoon salt

Cream: 1/2 cup butter

Add gradually and cream until light: 1-1/2 cups sifted sugar

Beat in, one at a time: 2 egg yolks

Add the flour mixture in 3 parts to the butter mixture, alternating with: 1 cup water

Stir the batter after each addition until smooth.

Stir in: 3 tablespoons of the caramelized syrup

1 teaspoon vanilla

Whip until stiff, but not dry: 2 egg whites

Fold them lightly into the cake batter. Bake in greased pans about 25 minutes. Spread when cool with: A white icing

In making the icing, flavor it with: 4 teaspoons of the caramelized syrup

in addition to the vanilla.

Place any remaining syrup in a closed jar. It will keep indefinitely.