Preheat your oven to 180 deg C .
Butter and line the base of a 9" / 22cm spring form pan with baking paper .
In a large mixing bowl , cream 1/2 cup[ butter / margarine until soft , then gradually add 220gm of castor sugar , making sure to beat well between each addition .
Add the grated zest of 2 lemons , 1 tsp of vanilla extract and 2/3 cup of poppy seeds .
Fold through 2 cups / 280 gm of sifted S.R flour alternating with 1 cup / 250ml of full cream milk , until well combined .
Whisk 4 egg whites in a separate bowl until stiff peaks form .
Working quickly ..lightly fold the egg white mixture through the batter and spoon into prepared pan .
Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean .
Remove to a wire cooling rack , allowing to cool in the pan for 15 minutes before turning out to cool completely .
Cleopatra`s cake needs to be iced with intense red icing .
To make the icing , cream 120gm / 1/2 cup of softened butter / marg until smooth add 180 gm of icing sugar and cream until smooth , add a few drops of vanilla extract and 5 drops of red food colouring .
Smooth over the top of cake .
A cake fit for a Queen .
Butter and line the base of a 9" / 22cm spring form pan with baking paper .
In a large mixing bowl , cream 1/2 cup[ butter / margarine until soft , then gradually add 220gm of castor sugar , making sure to beat well between each addition .
Add the grated zest of 2 lemons , 1 tsp of vanilla extract and 2/3 cup of poppy seeds .
Fold through 2 cups / 280 gm of sifted S.R flour alternating with 1 cup / 250ml of full cream milk , until well combined .
Whisk 4 egg whites in a separate bowl until stiff peaks form .
Working quickly ..lightly fold the egg white mixture through the batter and spoon into prepared pan .
Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean .
Remove to a wire cooling rack , allowing to cool in the pan for 15 minutes before turning out to cool completely .
Cleopatra`s cake needs to be iced with intense red icing .
To make the icing , cream 120gm / 1/2 cup of softened butter / marg until smooth add 180 gm of icing sugar and cream until smooth , add a few drops of vanilla extract and 5 drops of red food colouring .
Smooth over the top of cake .
A cake fit for a Queen .
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