3/4 c. shortening
1 1/2 c. sugar
1/3 c. poppy seed
3/4 c. milk
1 1/2 tsp. vanilla
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
4 egg whites

Soak poppy seed in enough water to cover it overnight. Cream the shortening and sugar. Add the soaked poppy seed. Sift together the flour, baking powder and salt. Add the milk, vanilla and flour mixture alternately. Beat the egg whites until stiff and fold into the cake batter. Pour into two 8 inch cake pans. Bake at 350 degrees until cake springs back in center when touched.

FILLING FOR POPPY SEED CAKE:

1/2 c. sugar
1 tbsp. cornstarch
1 tsp. vanilla
1 1/2 c. milk
4 beaten egg yolks

Cook all ingredients until thick, stirring constantly. Add 1/4 cup nuts. Spread filling between layers of cake.