Gluten Free Poppy Seed Cake

This cake has always been a favourite of Robert’s.  After he was diagnosed with Celiac disease it took quite a few years before I tried making it gluten free.  This recipe worked out quite well.

Gluten Free Poppy Seed Cake
1/3 cup poppy seeds
1 cup milk
1 cup cornstarch
1 cup rice flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 cup oil
2 teaspoon vanilla extract
4 eggs, separated
1/2 teaspoon cream of Tartar

Filling:
1 1/2 cups milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Method:
Using a 2 cup measurer – Soak poppy seed in 1 cup milk for 1 hour.  Sift together cornstarch, rice flour, 1 1/2 cups sugar and baking powder – set aside.
Add oil and vanilla extract to poppy seed mixture.
Place egg whites in mixer bowl.  Add cream of tartar.  Beat until stiff.
Add milk and poppy seed to the sifted flour mixture.  Mix for 1 minute until blended.
Fold the egg whites into the batter.  Place in 2 9″ cake  pans.  Bake at 350 for 20-25 minutes.  Cool before removing from pans.

Filling:
In saucepan add: milk, egg yolks 1/2 cup sugar and cornstarch.  Mix together.  Bring to a simmer – stirring constantly until thickened.  Stir in vanilla extract.  Let cool.   Slice cake in half.  Spread filling between the layers.  Place in covered container in fridge until serving time.  Optional – dust top with icing sugar.

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