Poppy Seed Cake I

Directions

1. 1
   Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
2. 2
   Cream butter and sugar together until light and fluffy.
3. 3
   Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
4. 4
   Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
5. 5
   Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.