Source: Cole's Complete Culinary Ref. Cooking
A to Z/Cole Group
Makes 8 servings.
Preparation time: 1 hour
Tips: Cover top of frosting with a design of poppy seeds.
Ingredients
Preparation
2/3 cup milk
1/3 cup poppy seed
2 1/4 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup milk
3 large egg whites
1/4 cup sugar
2 tablespoons poppy seed, for topping
1. Preheat oven to 350F degrees. Butter and flour two 8-inch round cake pans; line bottom of each with a circle of parchment paper.
2. Bring the 2/3 cup milk to a boil. Remove from heat and stir in poppy seed; cool to room temperature.
3. Sift together flour, baking powder, and salt; set aside. Cream the 1 1/4 cups sugar and butter together; beat until light. Add vanilla.
4. Combine poppy seed mixture and the 1/2 cup milk. Add this mixture alternately with flour to creamed mixture, adding one third of each mixture at a time.
5. Beat egg whites until they hold soft peaks. Add the 1/4 cup sugar, a little at a time, and beat until whites hold stiff, glossy peaks (do not over beat). Gently fold into batter. Divide batter evenly between the two cake pans. Bake until cake draws away from sides of pans or cake tester comes out clean ( about 30 minutes). Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
6. Frost between layers, top and sides with Cream Cheese frosting. Decorate with poppy seed.
7. Preparing frosting: Cream together cream cheese and butter. Add powder sugar and lemon juice; beat until creamy. If frosting is too runny, add more sugar. If it is too stiff, add a little milk.
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups sifted powder sugar
1 teaspoon fresh lemon juice
Poppy Seed Cake
with Cream Cheese frosting
NOTES : 1) Optional: Add 1 tablespoon of lemon juice to batter
