Preheat oven to 350° F. Butter and lightly flour an 8-inch round cake pan. Cream butter and brown sugar in a large bowl until light and fluffy. Beat egg yolks into butter-sugar mixture, one at a time. Add Silver Palate Caramel Pecan Sauce and blend well. In a separate bowl, beat egg whites until they foam. Add salt and continue beating until whites form stiff peaks. Sift half of the flour onto the egg-sugar-Pecan Sauce mixture and stir lightly to combine. Scoop about one third of the egg whites on top of the batter and lightly combine. Sift remaining flour over batter and stir quickly. Add remaining egg whites to batter and gently fold in with a spatula. Do not overmix. Pour batter into pan and smooth top with a spatula. Bake in center of oven until a knife inserted in center of cake comes out clean and cake has drawn slightly away from sides of the pan, 40 to 45 minutes. Cool in pan for 30 minutes, then invert onto a cake rack until completely cooled. Wrap and store at room temperature while finishing cake. Whip heavy cream until it stands in soft peaks. Flavor with granulated sugar and bourbon. Slice cake horizontally into 2 layers. Center bottom layer on a serving platter and spread generously with whipped cream. Top with second layer, dust with confectioners' sugar and refrigerate until serving.