4 Egg Whites, Stiffly Beaten 2 1/4 Cups Cake Flour, Or 2 Cups 3/4 Cup Shortening, Half Butter -All-Purpose Flour, Sifted 1 1/2 Cup Sugar 2 Teaspoons Baking Powder 1/3 Cup Poppy Seeds 1/2 Teaspoon Salt 1/2 Cup Water 1 Cup Water
Soak poppy seeds in 1/2 cup water for 2 hours. Drain off water. Prepare a 9-inch square pan or two 8-inch layer pans.
Cream shortening and sugar. Add poppy seeds. Sift together flour, baking powder and salt. Add alternately with 1 cup water. Fold in egg whites.
Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool. Use Custard Filling between layers and frost with chocolate frosting.
Early 1900s Recipe - Calla Stacker - Also in Betty Crocker's Picture Cookbook, 1st edition, 1950.
"This was my very favorite cake to have Mom make me for my birthday." - Calla Ferre
