1/2 cup (125 ml) pastry flour

1/2 teaspoon (2.5 ml) baking powder

1/2 cup (125 ml) sugar

2 eggs, separated

2 tablespoons (30 ml) canola oil

1/2 teaspoon (2.5 ml) vanilla extract

1/4 cup (60 ml) milk

9 (5 g) flat-bottomed ice cream cones

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine the flour, baking powder and half the sugar.

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

Make a well in the centre of the dry ingredients and add the egg yolks, oil, vanilla and milk. Blend well with the electric mixer.

With a spatula, fold in the egg whites until just incorporated.

Fill the cones up to the edge with batter. Place on a baking sheet.

Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Cool, then frost.

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