Poppy Seed Tante Cake

Directions

Slit the vanilla bean lengthwise and cut off the tips.

In a small saucepan, scald milk with vanilla bean.

In a small bowl, combine scalded milk, vanilla bean and poppy seeds.

Let cool to room temp.

Scrape the inside of the vanilla bean into the milk mixture and discard pod.

Preheat oven to 325℉ (160℃).

Butter a 9 x 2 inch round cake pan.

Sift the flour, baking powder and salt into a medium bowl.

In large mixer bowl, beat the butter on high speed until light and fluffy (2 minutes).

Gradually add 1 cup of the sugar and continue to beat until very light and creamy (about 5 minutes).

Sift in ⅓ flour mixture; stir to combine.

Beat in half of milk/poppy seed mixture.

Repeat 2 more times with the remaining dry ingredients and milk.

In a medium bowl, beat the egg whites on medium speed until frothy.

Add a pinch of salt and continue beating until soft peaks form (2 minutes).

Beat in the remaining ¼ cup sugar, 1 teaspoon at a time, increasing the speed to high before adding the last 2 teaspoons.

Beat until the meringue is stiff and shiny, about 1 minute.

Fold ¼ of meringue into cake batter.

Fold in the remaining meringue.

Scrape the batter into prepared pan and bake for 50 to 55 minutes or until wood pick inserted into the center comes out clean.

Let cool for 10 minutes in pan.

Remove from pan and let cool on a rack.

Use your favorite Cream Cheese frosting.