Poppy Seed Cake I

Ingredients

• 0.75 cups poppy seeds
• 0.75 cups water
• 0.75 cups butter
• 1.5 cups white sugar
• 0.5 cups nonfat dry milk powder
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 4 eggs whites

Instructions

1. 1

   Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.

2. 2

   Cream butter and sugar together until light and fluffy.

3. 3

   Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.

4. 4

   Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.

5. 5

   Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.