1 cups (225 g) unbleached all-purpose flour

1/2 cup (50 g) cocoa powder

1/2 tsp baking soda

1/2 tsp salt

4 eggs, separated

2 cups (420 g) sugar

1/2 cup (115 g) unsalted butter, softened

1 tsp (5 ml) vanilla extract

1 cup (250 ml) milk

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour the parchment paper and the uncovered sides of the baking sheet.

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

In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually whisk in 1 cup (210 g) of the sugar until stiff peaks form. Set the meringue aside.

In a third bowl, cream the butter and the remaining sugar with an electric mixer. Add the egg yolks and vanilla. Mixing at low speed, sift the flour mixture into the batter, alternating with the milk. With a spatula, gently fold the meringue into the batter. Spread the batter evenly on the prepared baking sheet.

Bake for 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack.

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