Preheat oven to 325 degrees Fahrenheit.

In the large bowl of an electric mixer, cream the yolks and brown sugar. Add the remaining ingredients (excluding egg whites and white sugar) and beat until fully combined.

In another bowl, beat the whites, adding sugar in a steady stream as the whites begin to stiffen. Beat until stiff peaks form.

Fold the whites into the batter. Using a rubber spatula, mix until just combined.

Cut a piece of foil long enough to line the circumference of the pan and fold it into thirds widthwise, creating a stiff collar for the pan. Wrap it around the top of the tube pan because the batter might rise higher than the rim of the pan. Pour the batter into the pan.

Bake for one hour and 10 minutes. When done, invert immediately over a long-necked bottle to cool.