Poppy Seed Cake
|Eggs||4 , separated|
|Butter/Margarine||1 Cup (16 tbs)|
|Commercial sour cream||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Poppy seed||1⁄3 Cup (5.33 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
1 Let eggs, butter and sour cream reach the room temperature.
2 Preheat the oven to 350°Fahrenheit.
3 In a bowl, beat egg whites until almost stiff.
4 Gradually beat in 1/2 cup of the sugar.
5 Beat constantly until stiff peaks form; keep aside.
6 In a bowl, cream together butter and the remaining sugar until light and fluffy.
7 Add in egg yolks, one at a time, beating well after each addition.
8 Mix in poppy seeds.
9 In another bowl, mix soda and sour cream.
10 Mix with the creamed mixture alternately with flour. (Add about 1/4 of the flour first, then 1/3 of the cream, and repeat until all is used, mixing just until smooth after each addition.)
11 Beat egg whites until stiff and gradually fold in to the mixture.
12 Into an ungreased 9-inch tube pan, pour the mixture.
13 Bake in the oven for 1 hour.
14 Carefully loosen around the sides and slowly turn out on a rack to cool.
15 Serve warm.