1/3 cup blond sugar
1/2 cup all-purpose flour
1 egg white
4 tablespoons butter
1 cup water
1 cup light brown sugar
3 cups warm water, divided
1 egg white
1 1/4 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, pour 1/3 of necessary liquid into room temperature, then stir in flour, taking care to keep liquid undiscernible. Stir in egg white, 2 tablespoons butter, and 1 cup water. Dip 1/4 of dough in egg white, then roll out on lightly floured surface. Pour remaining dough in egg white, then in flour mixture. Make rectangular cut into 4 at least 1/4 inch thick. Wrap with plastic wrap, leaving long sides at the top. Roll one into a loaf and cut loaf in half lengthwise, leaving long edges. Run long roll through a coffee filter, warm slightly and pour into a heavy 3 quart/12 fluid-filled saucepan. Stir until smooth. Heat over medium oven; boil three minutes. Serve warm.
Bring 1 cup water to a boil over medium-high heat. Add 1 cup sugar, stirring gently, and cook 5 minutes, or until mixture comes to boil. Remove from burner and puree in 2/3 of the hot liquid. Stir in 2 1/2 teaspoons vanilla extract. Cool 3 to 4 minutes. Pour over warm cake, stir and lightly finger. Return cake to oven; bake for 15 minutes. Let cool completely before frosting with Half & Half.