---------- Recipe via Meal-Master (tm) v8.05
  
       Title: POPPY SEED TANTE CAKE
  Categories: Cakes
       Yield: 1 Servings
  
       1    Vanilla bean
     1/2 ts Salt
     2/3 c  Milk
   1 1/2    Butter; softened
     2/3 c  Poppy seeds
   1 1/4 c  Sugar; superfine
   1 2/3 c  Cake flour
       4    Egg whites; room temp
       2 ts Baking powder
            Cream cheese icing; * see no
  
   Slit the vanilla bean lengthwise and cut off the tips. In a small saucepan,
   scald milk w/ 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
   degrees.   Butter a 9x2 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 min).
   Gradually add 1 cup of the sugar and continue to beat until very light and
   creamy (about 5 min) Sift in 1/3 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 min). Beat in
   the remaining 1/4 cup sugar, 1 tsp at a time, increasing the speed to high
   before adding the last 2 tsps.  Beat until the meringue is stiff and shiny,
   about 1 minute. Fold 1/4 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. This cake is WONDERFUL and almost pure white. The
   black poppy seeds add interest to the white cake. From The Best of Food and
   Wine.
  
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