Better than the original.

1 1/4 C cake flour
1 C brown sugar

1 1/2 cup egg whites (10 room temperature eggs)
1 1/2 tsp cream of tartar
1 tsp salt
1 C brown sugar (sifted)
2 tsp Vanilla

1/3 C butter
2 1/2 tbsp flour
1/3 C milk
1/4 C brown sugar
1/4 C sugar
1/2 cup powdered sugar

Combine 1.25 cups cake flour and 1 cup brown sugar. Sift two times. Set aside.

Beat 10 room-temperature egg whites until foamy. Add the cream of tartar and salt. Gradually add an additional cup of sifted brown sugar. Add vanilla and beat until stiff and glossy.

Remove the mixing bowl from the mixer and gradually fold in the flour/brown sugar mixture. Pour mixture into ungreased angel food cake pan and bake @ 350 degrees for 45 minutes. Turn upside down to cool.

Melt and blend butter and flour. Add milk and stir until thick. Add brown and white sugars and beat together. Add in powdered sugar.