Ingredients

1/3 c. poppy seeds

3/4 c. milk

1 1/2 t vanila extract

5 eggs

3/4 c. butter

1 1/2 c. sugar

1 3/4 c. flour

1 t. baking poweder

1 t. salt

Filling:

1/2 c. sugar

1 T. cornstarch

1 1/2 c. milk

1 t. vanilla

Frosting:

1 1/2 c. whipping cream

1/2 c. sugar

Preparation

  1. In small bowl, soak poppy seeds in milk and vanilla for 1 hour. Separate eggs. Let butter and egg whites stand at room temp. 30 mins. Grease 2 8X1.5 round cake pans. Line with wax paper, grease and lightly flour.
  2. Combine flour, baking powder and salt.
  3. Filling: combine sugar and cornstarch. Gradually add milk and egg yolks. Cook and stir over med-high heat until bubbly. Cook 2 mins more. Add vanilla. Pour into bowl, cover with plastic, chill until cooled. do not stir.
  4. Cake: Beat butter on medium for 30 secs. Add sugar 2 T at a time, peating until nearly dissolved. Alternately add flour and poppy seed mix to butter, beating low until combined.
  5. in another bowl, beat egg whites until stiff peaks. Fold whites into batter. Divide batter between pans. Bake at 375 for 30-35 minutes (8 inch; 25-30 for 9 inch). Cool on wire racks 10 minutes. Remove cakes from pans. Cool thoroughly.
  6. Split each cake horizontally. Alternate cake layers with 1/3 of filling.
  7. Frosting: In chilled bowl, beat cream and sugar until soft peaks. Spread over cake. Chill up to two hours.