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Generous with poppy seed and baked in a loaf pan, this cake is
sliced and layered with a velvety custard filling.
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
PSAKECAK
We guard our keepsakes with care and what is
more prized than an heirloom recipe? Here are
cakes, including one torte, precious for their old
fashioned touches and fine flavor qualities as wel
come today as in the past. You, too, will treasure
these recipes and want to keep them to hand clown
to the future homemakers in your family.
Sunny Poppy-Seed Cake
to prepare: 30 min. to bake: 25-30 min.
(allow 2 his. for soaking poppy seed)
1 fefftpoon vanilla
xtract
lVi cups swgar
4 egg whites
Vanilla Cvstarrf
Filling
1 cup coarsely
alnurs
Vi cup peppy seed
V cup milk
iVt cups silted cake
Hour
2 teaspoons baking
powder
Vi teaspoon salt
'A cap bwttar
1. Soak poppy seed in milk for 2 hrs.
2. Grease bottom only of one 13x9x2-in. cake
pan. Line with waxed paper cut to fit bottom;
grease waxed paper.
3. Sift cake flour, baking powder, and salt
together. Set aside.
4. Cream butter and extract together until
butter is softened. Add sugar gradually,
creaming until fluffy after each addition.
5. Beating only until smooth after each ad
dition, alternately add dry ingredients in
fourths and poppy seed-milk mixture in
thirds to creamed mixture. Finally, beat only
until smooth (do not overbeat).
6. Using clean beater, beat egg whites until
rounded peaks are formed and egg whites
do not slide when bowl is partially inverted.
Carefully spread beaten egg whites over
batter and gently fold together. Turn batter
into pan.
7. Bake at 350" F 25 to 30 min., or until cake
tester or wooden pick comes out clean when
inserted in center of cake, or cake surface
springs back when lightly touched at the.
center. Remove from oven to cooling rack.
Cool 10 min. in pan- Invert cake onto large
cooling rack, and remove pan, and peel off
waxed paper; cool cake completely.
8. With a long, thin sharp knife, cut cake in
half lengthwise and then in half crosswise.
Spread Vanilla Custard Filling on one layer
and sprinkle with nuts. Repeat layering, end
ing with filling and nuts. About 12 servings
Note: Cake with custard filling must be re
frigerated if not served shortly after preparing.
Vanilla Custard Filling
TO PREPARE AND COOK: 25 MIN.
Vi cup sugar
2 tablespoons
Family Weekly, May I, I960
1 cup milk, scalded
4 egg yolks, beaten
2 teaspoons vanilla
' teaspoon salt extract
Vs cap cold milk
1. Mix sugar, cornstarch, and salt together
in double-boiler top. Blend in the cold milk,
stirring until mixture is smooth. Add scald
ed milk gradually, stirring constantly. Bring
mixture rapidly to boiling and cook 3 min.,
stirring constantly.
2. Remove from heat Stir about 3 table
spoons of the hot mixture into beaten egg
yolks; immediately blend into mixture in
double-boiler top. Set over simmering water
and cook about 5 min., stirring constantly.
3. Remove from heat; blend in the extract.
Cool slightly; set in refrigerator until ready
to use. About 1V4 cups filling
(Continued)
Family Weekly, May I, ISSO
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