Poppy Seed Cake I

Recipe View 2 hrs Step 1: Hydrate the Poppy Seeds (2 hours). In a small bowl, soak the poppy seeds in water for at least 2 hours, or preferably overnight, to soften them and enhance their flavor.

Recipe View 15 mins Step 2: Prepare for Baking (15 minutes). Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans to prevent sticking. In a separate bowl, sift together the nonfat dry milk powder, flour, and baking powder. This ensures a light and even texture.

Recipe View 5 mins Step 3: Cream Butter and Sugar (5 minutes). In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for creating a tender cake.

Recipe View 7 mins Step 4: Combine Wet and Dry Ingredients (7 minutes). Gradually add one-quarter of the flour mixture to the creamed butter mixture, beating well after each addition. Then, alternately add the poppy seeds and water, beating well after each addition until just combined. Be careful not to overmix the batter.

Recipe View 3 mins Step 5: Incorporate Egg Whites (3 minutes). In a separate clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them. This will give the cake a light and airy texture.

Recipe View 30 mins Step 6: Bake the Cakes (30 minutes). Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Recipe View 0 mins Step 7: Assemble and Serve. Once the cakes are completely cool, fill and top with your favorite Almond Custard Filling or other desired frosting. Slice and serve.