Poppy Seed Cake

1 cup butter or margarine softened

1½ cups sugar

1 can (12.5 ounces) ground poppy seed filling

4 eggs, separated

1 teaspoon vanilla extract

1 cup sour cream

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Confectioners sugar

Heat oven to 350 degrees. Grease and flour a 12-cup pan or 10-inch tube pan.In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Add the poppy seed filling and beat until well blended. Beat in the egg yolks one at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. In a separate bowl, stir flour, baking soda and salt until mixed. Add dry ingredients gradually to poppy seed mixture.Beat egg whites in separate bowl until stiff peaks form; gently fold egg whites into batter. Pour batter into prepared pan and bake 1 hour. Cool and sprinkle confectioners sugar on top before serving.Serves 10 to 15.