Soft cake with a tasty crust
Servings 12
Cost $$
Ingredients
- 4 egg whites
- 2 cups all purpose flour
- 2 tsp baking powder
- 6 tbsp poppy seeds
- 1 tbsp lemon juice
- 1 cup milk
- 1/2 cup margarine (or vegetable oil)
- 2 tsp vanilla
- 1 1/4 cup sugar
If using vegetable oil instead of margarine
- 0.5 tsp salt
Instructions
- Separate egg whites into a bowl, and put them in the fridge.
- In a medium bowl: Mix flour, baking powder, and poppy seeds. Mix well with spatula.
- In a small bowl, add lemon juice and gradually add the 1 cup of milk. This creates sour milk. It'll thicken a bit relatively quickly.
- In a large bowl: Using a mixer, mix margarine, vanilla, and add in 1 cup of sugar gradually. Once that's mixed really well, gradually add in the contents from the medium bowl, while also gradually adding in the sour milk. Add in flour mix, then milk, then flour mix again, then milk, etc.
- Once the batter is mixed, wash the mixer attachments. Take the egg whites bowl out of the fridge. Mix these on high until the egg whites are smooth and turn into meringue. Gradually add the remaining 1/4 cup of sugar. The mixture will be very creamy. Don't mix for so long that it becomes stiff. If you can flip the bowl upside down with the egg yolks + sugar in it, then that's it's ready.
- Fold the egg whites into the batter bowl using the spatula to combine these two together.
- Put the finished batter to a greased cake pan and put in the oven for 55 minutes at 350°F. If making cupcakes, bake for 18 minutes.