No dainty sprinkling of seeds here. It's dense with poppy seeds that have been allowed to swell in hot milk. Be careful if you have to take a drug test. This cake will light up that test for a good week.
Sorry about the number of bowls you have to wash, but the steps are important.
- 1 cup poppyseeds stirred into 1/2 cup hot milk
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/8 teaspoon salt
- 3 eggs, separated
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 teaspoon vanilla
- 1 cup sour cream or full fat yogurt or buttermilk
Set the poppyseeds aside to soak in the milk until needed. You can soak them for several hours - but if you're in a hurry, just soak them while you do the other steps.
Preheat the oven to 375F. Lightly butter and flour a 9-in springform pan.
Mix the dry ingredients together and set them aside.
In a bowl, beat the egg whites until they form firm but moist peaks and set aside.
In another bowl, cream the butter with the sugar until light and fluffy. Add the vanilla, then beat in the yolks one at a time until smooth. Scrape down the bowl, then mix in the sour cream and drained poppy seeds.
Add the dry ingredients gradually stirring to incorporate. Fold in the beaten egg whites.
Smooth the batter into the pan and bake until golden, firm, and beginning to pull away from the sides of the pan, about 50 minutes. Remove from the oven, set the cake on a rack, and gently remove the rim so that the cake can cool.
After the cake cools, dust with powdered sugar. Whip up some whipped cream and top fresh strawberries if you have them. Yum!