The calculation in the recipe is for two 18-20cm (7.08-7.87 inch) ring molds.
Prepare the poppy in advance. Wash and dry it in the oven (low heat).
- Whip the eggs until foamy, and gradually add the sugar. Whip it all for 5 minutes until dense peaks.
- Add all the dry ingredients, and mix gently with a spatula (no poppy seeds yet!).
- Add the poppy seeds, vegetable oil and melted butter. Pour the boiling water at the end.
- Pour the batter into two 18cm (7.08 inch) molds, and bake thw biscuit at 180C (356F) for 30 minutes, until dry skewer.
This sponge biscuit is very rich. I recomment using citrus soaking for it.