Ingredients
20
20 servings
- •0.75 cup poppy seeds
- •0.75 cup water
- •0.75 cup butter
- •1.5 cups white sugar
- •0.5 cup nonfat dry milk powder
- •2 cups sifted all-purpose flour
- •2 teaspoons baking powder
- •4 egg whites
Instructions
- Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
- Cream butter and sugar together until light and fluffy.
- Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
- Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
Nutritional Facts
Per 20 servings
- Calories: 206
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 17g
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