Poppy seed cake

We are in love with this cake. We couldnt stop eating it( not for it narcotic properties as you think) for it is very tasty , soft and has got great flavour. This recipe was bookmarked sometime ago from Mary's One Perfect Bite blog.

Ingredients:

1/4 cup poppy seeds
1 cup milk
2/3 cup unsalted butter
1-1/2 cups granulated sugar
1 tablespoon baking powder
3 cups sifted cake flour
1 teaspoon salt
4 large egg whites, stiffly beaten

Method:

1) Add poppy seeds to milk and let stand for 1 hour.
2) Preheat oven to 375 degrees F. Grease and flour a 9 x 13-inch pan. Set aside.
3) Cream butter and sugar until light and fluffy.
4) Whisk flour, baking powder and salt together in another bowl.
5) Add flour and milk alternately to creamed mixture, beginning and ending with flour.
6) Fold in egg whites, half at a time. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted comes out clean. Let sit in pan for 10 to 15 minutes before removing to a rack to complete cooling.

Sour Cream Frosting

Ingredients:

1 cup + 3 tablespoons sour cream, divided use
1-1/2 cups sugar
1/4 cup water
1 teaspoon vanilla
1/2 cup coarsely chopped nuts( We used cashews)

Method:

1) Blend 1 cup sour cream and sugar in a 3-quart pan. When smooth, add water. Cook, stirring constantly, over medium heat until soft ball stage is reached. Remove from heat. Cool slightly.
2) Add vanilla and reserved 3 tablespoons sour cream. Beat with a hand mixer until creamy. Spread quickly on top of cake. Top with nuts if desired. Yield: 12 servings.