Soak one cup poppy seeds in three-fourths cup milk over night.
Batter- Cream one-fourth cup butter, one and one-half cups sugar, add three-fourths cup milk, two cups flour, three teaspoons baking powder, poppy seeds, and fold in beaten whites of four eggs. Bake in three layers.
Custard for filling- One-half cup sugar, one cup milk, yolks of four eggs, six teaspoons cornstarch, piece of butter size of a walnut, and one teaspoon vanilla. Boil until thick enough to spread between layers.
Submitted by Miss Marie Springer
