• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pan. I used an 8 X 3 inch cake pan.
• Eggs: Separate the egg yolks from the egg whites. Use cold eggs to facilitate the separation. Let the egg whites rest in a clean bowl while you make the cake batter.
• Cream the Butter and Sugar: In a large mixing bowl, beat the butter and 1 cup of sugar together until light and fluffy. This should take about 3-5 minutes.
• Add the egg yolks: Beat in the egg yolks one at a time, ensuring each egg yolk is fully incorporated before adding the next.
• Add Flour: Gradually add the flour to the butter mixture, alternating with the brandy. Begin and end with the flour. Mix until just combined.
• Prepare Equipment: Make sure your mixing bowl and beaters are clean and free of any grease. Any grease can prevent the egg whites from whipping properly. Use a glass or metal bowl; avoid plastic as it can retain oils.
• Begin Whipping: Pour the egg whites into the mixing bowl. Start whipping on medium speed until the egg whites become frothy. Add 1 cup of sugar and beat for a few minutes until soft peaks form. ***See Notes***
• Add Meringue to Cake Batter: Using a spatula fold meringue into your cake batter until is incorporated. If you are using a professional mixer you don't need to fold it using a spatula, add the meringue at low speed. Avoid overmixing.
• Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Depending on the size of your cake pan, bake your cake. I used an 8 X 3 pan and bake for 55 minutes. Bake according to your oven and cake pan or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Brandy Syrup

• In a small saucepan, combine the water and granulated sugar. Bring to a boil, stirring occasionally, until the sugar is completely dissolved. Remove from heat and stir in the rum or brandy (if using) or vanilla extract. Let the syrup cool slightly.

Soak the Cake

• Slowly pour the syrup over the cake, allowing it to soak in. I like pouring the syrup into a squeeze bottle and then soaking the cake.

Chill for Best Flavor

• For the best results, cover the cake and refrigerate it overnight. This allows the flavors to meld and the cake to become fully moistened.
• Frost the cake as desired or serve with whipped cream, a dusting of powdered sugar, or fresh fruit like strawberries or mangoes for an added touch.