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Poppy Seed Cake

cakes

1 cup butter; softened
1 1/2 cups granulated sugar
4 eggs; separated
1/3 cup poppy seeds
1 tablespoon grated lemon rind
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon (each) baking powder and baking soda
1/4 teaspoon salt
1 cup sour cream
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3 1/2 cups icing sugar; sifted
1 cup butter; softened
4 teaspoons instant coffee granules
1/2 cup sour cream

In large bowl, beat butter with 1 1/4 cups of the sugar until light and fluffy; beat in egg yolks and poppy seeds. Stir in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. In another bowl, beat egg whites until soft peaks form; beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Stir one-quarter into batter; fold in remaining whites. Pour into 2 greased and parchment or waxed paper-lined 8-inch (5 cup) round cake pans. Bake in centre of 350°F oven for 35 to 40 minutes or until cake tester inserted in centre comes out clean. Let cakes cool in pans on rack for 15 minutes. Turn out onto rack and remove paper; let cool completely. ICING: In bowl, beat sugar into butter, 1 cup at a time, until light and fluffy. Dissolve coffee granules in 1 teaspoon warm water; beat into icing. Stir in sour cream. Cut each cake in half horizontally to make 4 layers. Place 1 layer on flat serving plate; slide waxed paper strips under cake to protect plate. Spread top with one-sixth of the icing. Repeat layers twice. Top with remaining layer. Spread some of the remaining icing over top and side. Pipe remaining icing decoratively around top edge of cake. Remove paper strips. (Make ahead: Cover lightly with plastic wrap and refrigerate for up to 1 day; serve at room temperature.)

Contributor: Canadian Living - December, 1999

Yield: 16 servings

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