Poppy Seed Cake

Name: Poppy Seed Cake
Ingredients: 2 cups milk, scalded; 1/2 cup poppy seeds; 1 cup butter or margarine, softened; 2 1/2 cups sugar; 4 cups sifted cake flour; 1 tablespoon plus 1 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon vanilla extract; 5 egg whites

9 ingredients

5 steps

Ingredients

2 cups milk, scalded
1/2 cup poppy seeds
1 cup butter or margarine, softened
2 1/2 cups sugar
4 cups sifted cake flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
5 egg whites

Directions

1

Combine milk and poppy seeds. Cover, and let stand overnight in refrigerator.
2

Cream butter; gradually add sugar, beating well.
3

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir vanilla into batter.
4

Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
5

Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely. Spread filling between layers and on top of cake.