Poppy Seed Cake
1/2 cup poppy seeds
1 cup milk
4 egg whites
1 1/2 cups sugar
1/2 cup shortening
1 teaspoon salt
2 teaspoons vanilla
2 cups all-purpose flour, sifted
2 teaspoons Clabber Girl Baking Powder
In a small mixing bowl, mix together the poppy seeds and milk; set aside, In a separate mixing bowl, beat egg whites until stiff. Add 1/2 cup of the sugar to the beaten egg whites; set aside.
In a large mixing bowl, cream shortening. Add salt and vanilla to shortening. Add remaining cup of sugar to creamed mixture.
Sift flour. Measure flour and sift together with Clabber Girl Baking Powder. Add to creamed mixture alternating with the poppy seeds and milk. Fold in beaten egg whites and sugar mixture. Turn into greased angel cake pan.
Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean.
Makes 12 to 14 servings.
From The Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally published in “Cooking Down East” by Marjorie Standish