This is a white cake made only with egg whites leaving a soft and delicate texture contrasting nicely with the black poppy seeds. For a luscious vanilla flavor, frost poppy cakes with a smooth cream cheese frosting.
1 Vanilla Bean
2/3 cup Milk
2/3 cup Poppy seeds
1 2/3 cups Cake flour
2 tsp Baking powder
1/2 tsp Salt
1 1/2 sticks Butter, softened
1 1/4 cups Superfine sugar
4 Egg whites, at room temperature
Oven Temp ~ 325°
Baking Time ~ 50 -
Pan Type ~ 9 x 2-inch round pan
Slit the vanilla bean lengthwise and cut off tips.
In a small saucepan scald the milk with the vanilla bean.
In a small bowl combine the scalded milk, vanilla bean and poppy seeds.
Let cool to room temperature. Scrape the inside of the vanilla bean into the milk mixture and discard the pod.
Sift together the flour, baking powder and salt into a medium bowl.
In a large mixing bowl beat the butter on high speed until light and fluffy, takes two minutes. Gradually add 1 cup of the sugar and continue to beat until very light and creamy, takes about 5 minutes.
Sift in one-third of the flour mixture, stir to combine. Beat in half of the milk-poppy seed mixture. Repeat 2 more times with the remaining dry ingredients and milk.
In a medium bowl, beat the egg whites on medium speed until foamy. Add a pinch of salt and continue beating until soft peaks form, about 2 minutes. Beat in the remaining 1/4 cup sugar, 1 teaspoon at a time, increasing the speed to high before adding the last 2 teaspoons. Beat until the meringue is stiff and shiny, about 1 minute. Fold one-fourth of the meringue into the poppy seed cake batter. Fold in the remaining meringue.
Scrape the poppy cakes batter into the prepared pan. Bake until a tester inserted into the center comes out clean. Let cool in the pan on a rack for 10 minutes. Remove poppy seed cake from the pan and let cool right-side up on a rack.
Using a long serrated knife, trim off the crusty top of cake.
Slice cake horizontally into 3 even layers, set aside the middle layer to use as the top. Place the bottom layer on the serving plate. Spread 3/4 cup Cream Cheese Icing over the bottom cake layer. Repeat with the second layer. Top poppy seed cake with the middle layer. Frost sides of the cake with a thin layer of icing.
Refrigerate for 10 minutes, then frost the sides again with enough Cream Cheese Icing to cover completely.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!