2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 1/4 cups (310 ml) sugar

1 teaspoon (5 ml) vanilla extract

3 egg whites

1 cup (250 ml) milk

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 the ends. Generously butter the paper and unlined sides.

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

In another bowl and using an electric mixer, cream the butter with the sugar and vanilla. Add the egg whites and beat until just incorporated. With the mixer on low, add the dry ingredients, alternating with the milk.

Spread the batter evenly over the baking sheet. Bake until a toothpick inserted in the centre comes out clean, about 20 minutes. Let cool partially and unmould onto a cooling rack. Cover with a clean tea towel and let cool completely.

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