“The poppy seeds’ crunch and earthy flavor give this moist, rich cake, which is almost like a pound cake, a satisfying taste and texture.”- Gayle’s Bakery
Gayle’s Poppy Seed Cake
- 1 Cup Poppy Seeds
- 1 Cup Milk
- 1 Cup Butter
- 2 1/4 Cups Sugar
- 5 Large Eggs Separated
- 2 Teaspoons Vanilla
- 3 1/2 Cups Cake Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- In a small bowl, combine the poppy seeds & milk. Set aside at room temperature for 1 hour to soften slightly.
- Preheat oven to 350 degrees. Butter, flour and line three 9-inch cake pans with parchment paper.
- Cream the butter in the bowl of a tabletop mixer fitted with the flat beater. With the mixer running on medium speed, gradually add the sugar. Increase the speed to high and beat until light and fluffy, about 1 minute. With the mixer on medium speed, add the egg yolks one at a time, waiting until each is incorporated before adding the next. Blend in the vanilla.
- Sift together into a medium bowl the flour, baking powder and salt. With the mixer on medium-low speed, alternately beat in the dry ingredients and poppy seed mixture in thirds, waiting until each addition is incorporated before adding the next.
- In another bowl, whip the egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour the batter into the prepared pans.
- Set the pans on a baking sheet and place on the center rack in the oven. Bake for about 30 to 35 minutes, or until the cake springs back when gently pressed and a toothpick comes out clean when inserted in the center.
- Let cool completely in the pans on wire racks, then depan. The cake may be stored, well wrapped, in the refrigerator for 2 days or in the freezer for 2 weeks. Assemble as recipe directs. Makes one 9-inch 3-Layer Cake
Recipe – Calla Ferre – From The Village Baker’s Wife: The Desserts And Pastries That Made Gayle’s Famous, 1997. – Gayle’s Bakery