1/2 c. poppy seed
1 c. milk
1 tsp. vanilla
3/4 c. butter
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Soak overnight 1/2 cup poppy seed in 1 cup milk, then add 1 teaspoon vanilla. Cream 3/4 cup butter. Add gradually 1 1/2 cups sugar (cream after each addition). Sift together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt.

Blend in alternately flour and poppy seed mixture; fold in 4 egg whites beaten stiff. Grease, then flour two 8 inch pans. Pour in batter and bake at 350 degrees about 30 minutes. Cool 5 minutes in pans. Then cool on racks.

CUSTARD FILLING FOR POPPY SEED CAKE:

3/4 c. sugar
4 egg yolks
2 tbsp. cornstarch
1 1/2 c. milk
1/4 tsp. salt

Cook in double boiler 5 minutes.