Poppy Seed Cake Base

Name: Poppy Seed Cake Base
Yield: Yield: 2 layers, 10 inches (25 cm) in diameter
Ingredients: 1 pound 8 ounces (680 g) granulated sugar; 1 pound (455 g) unsalted butter, at room temperature; ½ teaspoons (6 g) baking soda; ½ teaspoon (2.5 g) salt; 2 tablespoons (36 g) grated or finely chopped orange zest (about 2 medium oranges); ½ teaspoon (1 g) cream of tartar; 5 ounces (140 g) poppy seeds; 8 ounces (225 g) bread flour 8 ounces (225 g) cake flour; 1 teaspoon (4 g) baking powder; 12 egg whites (1½ cups/360 ml); Butter and Flour Mixture or pan spray; 1 tablespoon (15 ml) vanilla extract 12 ounces (340 g) sour cream; 10 egg yolks (⅞ cup/210 ml), at room temperature

Preparation info

Yield:
2
layers, 10 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

The quantity of poppy seeds here can be scaled up or down to suit your taste.

Ingredients

Butter and Flour Mixture or pan spray
8 ounces (225 g) bread flour 8 ounces<

Cake
Dessert
Vegetarian

Method

Brush the butter and flour mixture over the inside of 2 cake pans, 10 inches (25 cm) in diameter, or use pan spray.
Sift the flours, baking soda, and baking powder together. Mix in the poppy seeds and the orange zest.
Cream the butter. Add 1 pound