In a third bowl, whisk the remaining brown sugar, the oil and egg yolks with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk. Using a whisk, delicately fold in the egg whites. Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes on a wire rack before unmoulding.
Maple and Whisky Syrup