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Article: CONCERN ABOUT EGG YOLKS Favorite poppy seed cake lightens up with half the fat
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- May 26, 1996
- Author:
CopyrightCopyright 1996 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Q: The enclosed recipe, one of my favorites, won a contest at a
county fair. We love it; however, my husband needs to avoid egg
yolks and I'm wondering if it would work with a lighter sour cream
or margarine.
Poppy Seed Cake 1 cup (2 sticks) butter, room temperature
11/2 cups sugar1 can (121/2 ounces) poppy seed filling4 eggs,
separated2 teaspoons vanilla extract1 cup sour cream21/2
cups flour1 teaspoon baking soda1 teaspoon saltPowdered
sugar for dusting (optional) Preheat oven to 350 degrees. Grease
and flour 12-cup bundt-style pan; set aside.
Beat butter and sugar in bowl with electric mixer until light and
fluffy. Add poppy seed filling and ...