Poppy Seed Cake
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites||4 Large|
|Confectioner's sugar/Vanilla frosting||1⁄2 Cup (8 tbs)|
Preheat the oven to 350 degrees.
Sift together the flour, salt and baking powder.
Mix with the poppy seeds and set aside.
Gradually blend one and one quarter cups of the sugar with the butter, mixing well after each addition.
Stir in one quarter cup of the milk and the vanilla.
Add the flour mixture alternately with the remaining milk.
Beat the egg whites until they stand in soft peaks, then beat in the remaining sugar.
Fold into the cake batter.
Turn into a well greased, lightly floured, nine inch tube cake pan.
Bake until a cake tester inserted in the center comes out clean, about fifty minutes.
Cool in the pan ten minutes.
Remove from the pan onto a wire rack to finish cooling.
If desired, dust with sifted confectioners' sugar or frost with a creamy vanilla frosting.