Poppy Seed Cake Recipe
Ingredients
| Poppy seeds | 1 Cup(16 tbs) | |
| Milk | 1 1/2 Cup(16 tbs) | |
| Cake flour | 3 Cup(16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg whites | 4 | |
| Sugar | 1 1/2 Cup(16 tbs) | |
| Butter/Margarine | 3/4 Cup(16 tbs) | |
| Vanilla | 1 Teaspoon | |
| 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.
Chef
