Deborah Madison's Poppy Seed Cake
INGREDIENTS
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Makes one 9-inch round cake
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1 cup poppy seeds
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1/2 cup milk, heated, but not boiling
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/8 teaspoon salt
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3 eggs, separated
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1/2 cup (4 ounces or 113 grams) unsalted butter
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1 cup granulated sugar
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2 teaspoon pure vanilla extract
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1 cup buttermilk
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