Ingredients
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/4 tsp. salt
2 tsp. baking powder
2 eggs
1 c. sugar
1 c. evaporated milk
1 c. vegetable oil
1 tsp. vanilla
1/4 c. poppy seed
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Blue poppy seeds — lemon poppy muffins, strudel filling, coating
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Preheat oven to 350°. Sift together flour, salt and baking powder. Set aside. In a large bowl, lightly beat eggs, then cream in sugar. Add milk, oil and vanilla to the egg and sugar mixture, mixing well. Gradually add the sifted dry ingredients as you beat at medium speed; do not overmix. Pour cake mixture into greased and floured 9 x 13-inch pan and bake for 40 to 45 minutes. Test for doneness. Cake will be lightly golden brown and toothpick inserted in center should come out clean. Serves 15.