POPPY SEED CAKE                        Servings:

3/4 c.        poppy seeds              3/4 c.    milk, scalded
1/2 c.        butter                   1 1/2 c.  sugar
2   c.        sifted flour             3   tsp.  baking powder
1/2 tsp.      salt                     1   tsp.  vanilla
4             egg whites

    Run poppy seeds through the fine blade of a coffee mill, or whirl in
a blender.  Place in a bowl, add hot milk, and let stand to room temperature.
Cream butter and sugar.  Sift flour with baking powder and salt.  Add
vanilla to poppy seeds, and add alternately with flour mixture to the
creamed butter.  Beat egg whites stiff but not dry.  Fold into cake mixture
carefully.  Turn into three greased and floured 8 or 9 inch pans.  Bake in
a preheated 350F oven 20-25 minutes.  When cool, assemble with cream
filling between layers, and top with clear vanilla glaze.

Source: James Beard's AMERICAN COOKERY