Posted On December 27, 2010

Filed under Cakes

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from Dorothy Malkin


Soak 1/2/ cup poppy seeds in 1 cup milk for 2 hours.

Cream 3/4 cup butter with 1 cup sugar.

Add the milk and poppy seeds and 2 cups sifted flour combined with 2 tsp. Baking powder. Gently blend in 4 well-beaten egg whites and turn into an angel food pan.

Bake for 35 min. In a 375 deg. Oven (optional glaze of 1/2 cup icing sugar with juice of one lemon poured on while still warm)