3 3/4 cups (930 ml) unbleached all-purpose flour, sifted

1 tablespoon (15 ml) baking powder

1/4 teaspoon (1 ml) salt

1 1/2 cups (375 ml) unsalted butter, softened

3 cups (750 ml) sugar

6 eggs

1 tablespoon (15 ml) vanilla extract

1 1/2 cups (375 ml) milk

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 3 13 x 23-cm (5 x 9-inch) loaf pans.

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

In another bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, beating until the mixture is light and creamy. Add the vanilla.

With the mixer set to low speed, add the dry ingredients, alternating with the milk.

Bake until a toothpick inserted in the middle of a cake comes out clean, 40 to 45 minutes. Let cool partially and unmould. Place on a cooling rack until completely cooled.

Cut a slice about 1.5 cm (1/2 inch) thick from the long side of one of the cakes. Trim the edges of the cakes to form perfectly straight-sided rectangular blocks. Using a 2.5-cm (1-inch) round cookie cutter, cut 16 discs out of the reserved slice. Set aside.

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