1/2 c. poppy seeds
1 c. hot milk
1 tsp. vanilla
3/4 c. butter
1 1/2 c. sugar
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
4 egg whites

3/4 c. sugar
4 egg yolks
2 tbsp. cornstarch
1 1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nut meats

Soak poppy seed overnight in milk and vanilla. Cream butter. Gradually add sugar, creaming after each addition. Sift together flour, baking powder and salt. Blend in alternately flour and poppy seed mixture to creamed mixture. Fold in 4 stiffly beaten egg whites. Grease and flour 2 (8-inch) pans. Bake at 350 degrees about 30 minutes. Cool 5 minutes in pan, then cool on wire rack.

FILLING: Mix sugar, egg yolks, cornstarch, milk and salt. Cook in double boiler 5 minutes. Stir constantly. Cool and add 1/2 cup nut meats and vanilla. Spread between layers. Frost with 7-minute frosting, if desired.