Sunny Poppy Seed Cake Recipe
If you were looking for something different, this Sunny Poppy Seed Cake recipe is it! It is one of the most popular Dessert to be served at the Canadian table. Was it you or the fragrance of Sunny Poppy Seed Cake that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1/2 cup poppy seed (about 2 1/2 oz.)
3/4 cup milk
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
1 teaspoon vanilla extract
1 1/2 cups sugar
4 egg whites (2/3 cup), beaten to stiff, not dry, peaks
Vanilla Custard Filling
1 cup coarsely chopped walnuts
Directions
Soak poppy seed in milk for 2 hours.
Sift the flour, baking powder, and salt together; set aside.
Cream butter with extract.
Gradually add sugar, creaming until fluffy.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and poppy seed-milk mixture in thirds.
Gently fold egg whites into batter until blended.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan.
Bake at 350CF 25 to 30 minutes, or until cake tests done.
Cool and remove from pan as directed for butter-type cakes.
Using a long thin sharp knife, cut cake in half lengthwise and then in half cross wise, making four 9x61/2 inch cake layers.
Spread about 6 tablespoons Vanilla Custard Filling on one layer and sprinkle with about 1/4 cup of walnuts.
Repeat layering, ending with filling and nuts.
Sift the flour, baking powder, and salt together; set aside.
Cream butter with extract.
Gradually add sugar, creaming until fluffy.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and poppy seed-milk mixture in thirds.
Gently fold egg whites into batter until blended.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan.
Bake at 350CF 25 to 30 minutes, or until cake tests done.
Cool and remove from pan as directed for butter-type cakes.
Using a long thin sharp knife, cut cake in half lengthwise and then in half cross wise, making four 9x61/2 inch cake layers.
Spread about 6 tablespoons Vanilla Custard Filling on one layer and sprinkle with about 1/4 cup of walnuts.
Repeat layering, ending with filling and nuts.
