POPPY SEED CAKE

Ingredients:
Self raising flour - 1 1/4 cups
Butter - 155 gms
Castor sugar - 1/2 cup
Eggs - 2(separated)
Lemon rind - 1 tsp (grated)
Orange rind - 1 tsp (grated)
Sour cream - 1/2 cup
Poppy seeds - 1/3 cup (slightly roasted)

Method:

• Preheat oven to moderate 180 C. Grease a baking tin with melted butter. Sprinkle flour in the tin and shake off excess.
• Beat butter and sugar in a mixing bowl until light and creamy.
• Add yolks and beat until combined.
• Add lemon and orange rind, mix well.
• Fold in sifted flour alternatively with the sour cream.
• Add poppy seeds and stir through.
• Beat the egg whites in another bowl until stiff peaks form.
• Fold egg whites through the mixture in batches, using a metal spoon.
• Transfer the mixture into prepared tin with smooth surface. Bake for 40 to 45 minutes or until done.
• Leave cake in tin for 5 minutes before turning it onto a wire rack to cool.