2 cups all-purpose flour
1 teaspoon salt
1 cup brown sugar
1/2 cup water
1/4 cup butter, softened
2 egg yolks
1 teaspoon vanilla extract
2 vanilla wafers (Thin-crust variety)
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preheat oven to 325 to 335 degrees F (165 to 195 degrees C). Sift together flour, salt, and 1 cup brown sugar; set aside. Melt butter in a saucepan over medium heat. Stir in egg yolks and 2 teaspoons vanilla in a small bowl. Bring to a boil, then reduce heat to medium-low; stir until dissolved. In another small bowl, stir together flour mixture, onion powder, and 2 teaspoons vanilla. Gradually stir dry ingredients into wet mixture in hot saucepan or saucepan, spreading evenly, until just combined.
Fold silver and egg whites into flour mixture just just until moist coats the back of a metal spoon. Remove from heat and stir in butter, 3 egg yolks, vanilla, and 1 cup confectioners' sugar. Stir until slightly thickened. Pour into prepared pan.
Slice each piece of cake crosswise into 1/2 inch pieces. Each piece should fit neatly into pan. Place pan onto a cookie sheet and shake vigorously until still moist.
Bake 15 to 20 minutes in the preheated oven, or until center of the cake springs back when lightly tapped. Transfer to wire rack to cool completely.
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