posted by blizlady 01-10-103 7:20 PM
Poppy Seed Sponge Cake
6 eggs, separate whites from yolks
1 1/2 cups sugar, separated
1 1/2 cups flour
1/2 cup cold water
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cream of tartar
3/4 cup poppy seed
Separate eggs; add salt to whites of eggs and beat until foamy; add cream of tartar and beat until stiff. Add 1/2 cup sugar and beat well. Set aside.
Beat egg yolks slightly and add remaining 1 cup sugar and beat well. Add cold water and beat until lemon color. Add flour and beat well. Fold yolk mixture into whites and fold in poppy seed. Pour into ungreased 10-inch angel food pan. Bake at 325 degrees for one hour. Invert onto a whiskey glass to cool. When cooled, remove cake from pan and cut into 3 layers.
Custard layer: Combine 1/2 cup sugar, 3 T. cornstarch and 1/2 tsp. salt in a medium saucepan. Add 2 cups milk gradually. Blend. Cook at medium heat until mixture comes to a boil. Simmer 5 minutes longer until smooth and thickened, stirring constantly. Add about 1/2 of the custard to 2 slightly beaten eggs; blend well. Add this tempered mixture to remaining custard and cook at medium heat until custard starts to boil. Cook approx. two minutes longer, stirring constantly. Cool. Add 1 tsp. vanilla. Spread between layers of cake. Frost with Hungarian Frosting.
Hungarian Frosting:
1/2 cup flour
1/2 cup sugar
1 cup milk
1/2 cup butter (do not substitute margarine)
1 tsp. vanilla
Combine flour and sugar in a medium saucepan, and stir in milk gradually to form a runny paste. Cook, stirring constantly, until thick and lumps disappear. (It will look like a thick custard). Cool (can be kept in fridge overnight). When cool, beat in 1/2 cup (1 stick) softened butter and 1 tsp. vanilla with a mixer until creamy. Frost cake. Keep left over cake refrigerated.