Directions:

• In a saucepan, bring to a boil 1 cup of milk. Turn off the heat and add in 1/2 cup of poppy seeds. Set a side.

• Preheat oven to 350F.
• Spray two 9″ cake pans.
• Beat 1 1/2 sticks of unsalted butter for 1 minute, add 1 1/4 cups of sugar and 1 teaspoon of vanilla extract. Beat together until creamy.

• In a bowl add together the dry ingredients 2 cups of all purpose flour, 2 1/2 teaspoons of baking powder, 1/4 teaspoons of salt. Mix with a spoon.
• On low speed add the dry ingredients into the mixer with the butter.
• Slowly pour in milk with poppy seeds into the batter.

• You only need the whites from 3 Large eggs.
• In a clean bowl on high speed beat egg whites until white and fluffy.
• Add in the remaining sugar. Beat until stiff and glossy peaks form.

• With a large rubber spatula fold the beaten whites with sugar into the batter.

• Spoon half the batter into each of the prepared cake pans.

• Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes.

Cream Cheese Frosting: 

• On medium speed, beat the softened 8 ounce cream cheese, 4 Tablespoons of unsalted butter, 2 1/2 cups of powdered sugar, 1 teaspoon of vanilla. Until smooth.

Putting the cake together: 

• Place one of the cooled down cakes on a serving dish. Spread 1/3 of the cream.

• Place the second cake on top and spread the rest of the cream all over the cake.

• You may decorate it as you please. I added some jam on top.

Recipe inspired by the Golden Book of Baking. 

Things I used for the recipe: