Poppy Seed Cake

adaptation of a traditional Middle-European cake, Poppy Seed Cake makes the ideal accompaniment to milk or coffee.

7-6 oz. plus

1 teaspoon butter

10 oz. plus

1 tablespoon flour

8 oz. sugar

12 teaspoons vanilla essence

2 oz. poppy seeds

5 fl. oz. milk

2 tablespoons sour cream

2 teaspoon salt

1 teaspoon baking powder

3 egg whites

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With the teaspoon of butter, grease a 7-inch loose-bottomed cake tin. Dust the tin with the 1 tablespoon of flour and tip and rotate the tin to cover the sides and bottom. Knock out any excess. Set aside.

In a large mixing bowl, cream the remaining butter with a wooden spoon until it is light and fluffy. Add the sugar and beat until the mixture is smooth and creamy. Stir in the vanilla essence, poppy seeds, half the milk and the sour cream.

Sift in the remaining flour, salt and baking powder and fold them into the creamed mixture with a metal spoon. Stir in the remaining milk.

In a large mixing bowl, whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With the metal spoon, fold the egg whites into the cake batter. Spoon the batter into the cake tin. Place the tin in the oven and bake the cake for 1 ½ to { hours or until a skewer inserted into the centre comes out clean.

Remove the tin from the oven and allow the cake to cool in the tin for 5 minutes. Then turn the cake out on to a wire rack to cool completely before serving.

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