Lemon and poppy seeds are match made in heaven...well kitchen :)
This cake is using SMBC which compliments the cake IMO compare to American buttercream which I always finds too sweet. This cake is also great with IMBC and the versatile FMBC.
Step 1: Ingredients
400 ml egg whites
1 tsp cake stabilizer/emulsifier (am using Indonesian brand Koepoe-Koepoe, available at Asian stores or online)
175 gr sugar
175 gr flour
25 gr corn starch
200 gr butter, melted (you can use margarine as well)
at least 2 drops of lemon oil
1-2 tbsp poppy seeds
Step 2: Method
Preheat oven to 180 C
Prepare two 9 inch round pan with grease, then parchment paper, and grease again.
Beat egg whites and stabilizer until fluffy
Add in sugar gradually while keep beating until firm stiff peaks
Add in a mixture of flower and cornstarch, fold lightly
Pour in melted butter, keep folding lightly
Divide batter into two portion, one with yellow food and lemon oil, one with poppy seeds
Into a pan, drop amount of yellow, then top with amount of poppy seeds, then yellow again, then poppy seeds again. You are creating a zebra like cake.
Into another pan, do the same.
Bake for 30-45 minutes or until tooth pick inserted, comes out clean
Cool on rack
Step 3: Enjoy~
Cover and decorate the cake as you like (I used swiss meringue buttercream for layers and whole cake, fondant for decorations).