POPPY SEED CAKE (CUSTARD FILLING RECIPE)

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

Mix flour, baking powder, and salt. Soak poppy seed in 3/4 cup milk 2 hours. Cream butter until soft and smooth; add poppy seed mixture and cream again until light and fluffy. Stir in 1/4 cup milk and vanilla. Add sifted dry ingredients alternately with remaining milk.

Beat well after each addition. Beat egg whites stiff, but not dry. Fold gently into batter. Bake in 2 well-greased 9-inch layer cake pans in moderate oven (375 degrees) for 20 minutes. Cool; spread custard filling between layers. Serve with chocolate sauce.