Poppy Seed Cake
Ingredients
3/4 cup poppy seed
1 1/2 cups Roberts Milk
3/4 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
2 1/2 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
3 Roberts Eggs, separated
Preparation
Soak poppy seeds in milk for 2 hours. Cream shortening and sugar together well; add vanilla extract, blending thoroughly. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture. Using clean beaters, beat egg whites until stiff, but not dry (reserve egg yolks for Filling); carefully fold beaten egg whites into batter. Pour batter into 2 well-buttered and lightly floured 9 inch round baking pans. Bake at 350° for 30 minutes, or until a wooden pick inserted in center tests clean. Cool cakes in pans 10 minutes; remove from pans and cool completely.
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.