Poppy Seed Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup poppy seeds soaked in 1 cup water for about 2 hours up to 2 days-the longer the better-the truth is life is busy and they usually start to ferment on the counter top before I get around to using them:)
2 cups of sifted flour-its worth the extra effort to sift
1 1/2 cups sugar
3 tsp baking powder
7 egg yolks
1/2 cup oil
1 tsp vanilla
Mix well.
In separate bowl:
7 egg whites-eggs at room temperature
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp baking soda
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Directions: |
Directions:Beat egg whites until very stiff-I heat up the beaters with warm water if it's winter or I guess summer too if you live in Alberta. Pour poppy seed mixture on top and fold into eggs-works better than the reverse with less mixing. Don't grease pan. Bake at 325 for about one hour in an angel food pan. Don't over cook. Invert and cool. |
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Personal
Notes: |
Personal
Notes: This is the best and moistest poppy cake recipe I have found-over the last 20 years. There isn't a special occasion, bake sale or a birthday for Amanda that I haven't made this recipe.
When Amanda came home from Florida to visit she wanted me to greet her at the airport with a poppy seed cake! My daughter is a true Baruta!
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