Poppyseed Cake

 

3/4 c. poppyseed                                                     

3/4 c. milk

2 c. flour all purpose

2 1/2 t. baking powder

1/2 t. salt

4 egg whites

1/2 c. butter, soft

1/3 c. shortening

1 1/2 c. sugar

 1/4 c. milk

1 t. vanilla

Oven 375 F -25 minutes

2 -9 inch cake pans greased and floured or parchment bottomed

Soak poppyseed in the 3/4 c. milk for two hours.

Sift together flour, baking powder and salt. 

Beat egg whites until stiff but not dry.

Cream butter and shortening.

 Gradually add sugar beating well.

Add the 1/4 c. milk and vanilla to poppyseed milk mixture

Add flour mix alternately with milk mix.

Fold egg whites into batter gently.

Bake 375 for approximately 25 minutes.

Fill with lemon custard filling or lemon curd.

Sift with confectioners sugar or frost with white frosting.

Recipe from Slovak Catholic Sokol Cook Book 3rd edition 1976