3/4 cup (180 ml) unsalted butter

3/4 cup (180 ml) water

2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1 pinch salt

2 eggs

1 1/4 cups (310 ml) sugar

1 teaspoon (5 ml) vanilla extract

3/4 cup (180 ml) sour cream

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with parchment paper, allowing the paper to hang over 2 opposite sides. Butter the paper.

In a small saucepan, melt the butter in the water. Let cool partially.

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

In another bowl, beat the eggs with the sugar and vanilla using an electric mixer until the mixture is thick and falls from the beaters in ribbons. With the mixer on low, add the dry ingredients, alternating with the butter mixture and the sour cream.

Spread the batter evenly over the baking sheet. Bake until lightly browned and a toothpick inserted in the centre comes out clean, about 25 minutes. Let cool partially. Unmould with the paper (to help keep the cake moist). Let cool on a rack.

Trim the edges of the cake to straighten them. Cut into 2 rectangles 30 cm (12 inches) on their longest side.

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