Poppy Seed Cake I

Step 1
Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.

Step 2
Cream butter and sugar together until light and fluffy.

Step 3
Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.

Step 4
Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.

Step 5
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.