Ingredients

1 1/2 cups / 375 mL Burnbrae Farms Liquid Egg Whites, well shaken

Burnbrae Farms Liquid Egg Whites, well shaken

3 cups / 600 g granulated sugar, divided

granulated sugar, divided

2 cups / 500 g softened unsalted butter

softened unsalted butter

1 tbsp / 15 mL vanilla extract

vanilla extract

6 cups / 800 g cake and pastry flour

cake and pastry flour

2 tbsp / 30 mL baking powder

baking powder

2 tsp / 10 mL salt

salt

2 1/2 cups / 625 mL milk

milk

Directions

1. Grease and line a standard hotel pan (20 x 12 x 2-inch/8 L) with parchment paper. Preheat oven to 350°F (180°C).
2. Whip egg whites just until soft peaks form; beating constantly, gradually beat in 1 cup (200 g) granulated sugar just until stiff. Set aside.
3. Beat butter with remaining sugar and vanilla until fluffy. Sift flour with baking powder and salt. Add to butter mixture, alternating with milk in 3 additions. Fold in whipped egg whites until uniformly combined. Spread evenly in prepared pan.
4. Bake for 40 to 45 minutes or until a tester comes out clean and cake springs back when lightly touched. Cool completely in pan.

Tips

• Cake will hold for 2 days at room temperature. Wrap well and freeze for longer storage.
• Adapt the flavour by adding other accents such as almond extract, grated orange or lemon zest.