180 ml (3/4 cup) unbleached all-purpose flour

5 ml (1 tsp) baking powder

90 ml (6 tbsp) unsalted butter, softened

125 ml (1/2 cup) sugar

1 egg

2.5 ml (1/2 tsp) vanilla extract

60 ml (1/4 cup) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour an 18 cm (7-inch) oven-safe saucepan, with a capacity of about 2 litres (8 cups).

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

In another bowl, cream the butter and sugar with an electric mixer. Add the egg and vanilla. Mix thoroughly. Add the dry ingredients alternately with the milk. Pour into the saucepan.

Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould the cake on a wire rack. Leave the saucepan on top of the cake until completely cooled.

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