1 3/4 cups (430 ml) all-purpose flour

5 teaspoons (25 ml) baking powder

1 egg

2 tablespoons (30 ml) butter, softened

1 cup (250 ml) sugar

2 teaspoons (10 ml) vanilla extract

1 cup (250 ml) milk

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour the sides of a 20-cm (8-inch) springform pan and line the bottom with parchment paper.

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, beat the egg, butter and sugar with an electric mixer until smooth and creamy, about 5 minutes. Add the vanilla.

With the mixer on low speed or using a wooden spoon, add the dry ingredients alternating with the milk. Mix only until the ingredients are combined; do not overmix.

Pour the batter into the pan and bake until a toothpick inserted in the centre comes out clean, about 50 minutes. Let cool for a few minutes. Remove from the pan and let cool to room temperature. Serve with fresh fruit or a fruit coulis.

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