Poppy Seed Torte

In a small bowl, soak poppy seeds in 3/4 cup milk and 11/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let egg whites, yolks and the butter stand at room temperature for 30 minutes. Grease two 8- or 9-inch round cake pans. Line bottoms with parchment paper; grease again and lightly flour. Set aside. In a medium bowl, combine flour, baking powder and salt; set aside.

For filling: In a heavy medium saucepan, combine 1/2 cup sugar and the cornstarch. Gradually stir in 11/2 cups milk and the egg yolks. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with plastic wrap and chill until completely cooled. Do not stir.

For cake: Preheat oven to 375°. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 11/2 cups sugar, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.

In another large bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight when beaters are lifted). Gently fold egg whites into cake batter. Divide batter between prepared pans.

Bake for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9-inch pans or until a wooden toothpick inserted near the centers comes out clean.