Well, shoot. I just submitted a post and it disappeared into Greasiness. Maybe it will show up later and I will look like a fool.



Poppy Seed Cake with Banana Filling

1/2 cup poppy seeds
1 cup milk
3/4 cup butter
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 egg whites, beaten stiff

Filling:
3/4 cup sugar
2 tablespoons cornstarch
1 cup milk
1/4 teaspoon vanilla
1/4 teaspoon salt
4 egg yolks
1/2 cup chopped nuts
Bananas

Soak the poppy seeds in the milk overnight. Next morning, cream the butter and sugar. Sift the dry ingredients together and add alternately with the poppy seed mixture to the creamed ingredients. Fold in the beaten egg whites. Divide the batter between two greased and floured cake pans and bake at 350 degrees for 30 minutes.

Filling: Combine the sugar and cornstarch in a small saucepan. Gradually stir the milk, vanilla, and salt into it. Cook until it starts to thicken. Put the egg yolks in a small bowl and beat to mix. Stir in a little of the hot milk mixture, then return it to the saucepan. Heat, stirring, until thick. Remove from heat and cool. Add the chopped nuts. Put the filling between the layers with some sliced bananas if desired. Frost the cake with Seven Minute Icing.

Seven Minute Icing

2 unbeaten egg whites
1 1/2 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
(1 1/2 teaspoons light corn syrup)

1 teaspoon vanilla
Optional: 1/2 cup chopped nuts or grated coconut or 1 stick crushed peppermint candy

Place egg whites, sugar, cold water, cream of tartar and optional corn syrup in the top of a double boiler and beat until thoroughly blended. Place over rapidly boiling water. Beat constantly with a rotary beater or wire whisk for 7 minutes. Remove from heat. Add vanilla. Continue beating until the icing is the right consistency to be spread. You may add the optional nuts, coconut or peppermint candy at this point.