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Sunny Poppy Seed Cake

Charles.Durand's picture
  Poppy seed 2 1⁄2 Ounce (0.5 Cup)
  Milk 3⁄4 Cup (12 tbs)
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Egg whites 4 , beaten to stiff, not dry, peaks (2/3 Cup)
  Vanilla custard filling 1 1⁄2 Cup (24 tbs)
  Coarsely chopped walnuts 1 Cup (16 tbs)

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.

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