1 cup (250 ml) unbleached all-purpose flour

1/4 cup (60 ml) cocoa powder, sifted

5 eggs, separated

A pinch of salt

1 cup (250 ml) unsalted butter, softened

1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20 x 10-cm (8 x 4-inch) loaf pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.

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

In another bowl, beat the egg whites and the salt with an electric mixer until stiff peaks form. Set aside.

In another bowl, with the same beaters, cream the butter with the sugar and vanilla until the mixture is light and fluffy. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients, then half the egg whites. With a spatula, gently fold in the remaining egg whites. Pour into the prepared pan, and spread evenly. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool and unmould. Cool completely on a wire rack.

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