Poppy Seed Cake Recipe
Even James Bond was not able to access this highly classified recipe of Poppy Seed Cake. Now I am outing it for all on the web. Poppy Seed Cake served as Dessert is the best food to pep me up. The Poppy Seed Cake holds a high place in the German cuisine. This Poppy Seed Cake recipe is sure to sweep you off your feet!
Ingredients
1 cup poppy seeds
1 1/2 cups milk
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
4 egg whites
1 1/2 cups sugar
3/4 cup butter or margarine
1 teaspoon vanilla
Lemon Butter Cream
Directions
1. Grease two 9x9x2-inch cake pans; dust with flour; tap out excess.
2. Combine poppy seeds and 3/4 cup of the milk in a small saucepan. Bring to boiling. Remove from heat; cover saucepan. Allow to stand until milk is absorbed, about 1 hour.
3. Sift flour, baking powder and salt onto wax paper.
4. Beat egg whites until foamy-white and double in volume in the small bowl of electric mixer at high speed; beat in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft peaks.
5. Beat butter or margarine and remaining 1 cup sugar in large bowl of mixer at high speed for 3 minutes; blend in poppy seed mixture.
6. Stir in flour mixture, alternately with the remaining 3/4 cup milk and vanilla, beating after each addition until batter is smooth.
7. Fold meringue into batter until no streaks of white remain; pour into prepared pans.
8. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
9. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool.
10. Put layers together with LEMON butter cream; frost side and top with remaining frosting.
2. Combine poppy seeds and 3/4 cup of the milk in a small saucepan. Bring to boiling. Remove from heat; cover saucepan. Allow to stand until milk is absorbed, about 1 hour.
3. Sift flour, baking powder and salt onto wax paper.
4. Beat egg whites until foamy-white and double in volume in the small bowl of electric mixer at high speed; beat in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft peaks.
5. Beat butter or margarine and remaining 1 cup sugar in large bowl of mixer at high speed for 3 minutes; blend in poppy seed mixture.
6. Stir in flour mixture, alternately with the remaining 3/4 cup milk and vanilla, beating after each addition until batter is smooth.
7. Fold meringue into batter until no streaks of white remain; pour into prepared pans.
8. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly pressed with fingertip.
9. Cool layers in pans on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool.
10. Put layers together with LEMON butter cream; frost side and top with remaining frosting.
