Poppy Seed Chiffon Cake

[Olga Drozd]

Poppy Seed Chiffon Cake

1/2 cup poppy seeds
1 cup water
2 cups sifted flour
3 tsp. baking powder
1 1/2 cups sugar
1 tsp. salt
8 eggs, separated
1/2 cup salad oil
2 tsp. vanilla
1/2 tsp. cream of tartar

Soak poppy seeds in warm water for 2 hours or longer.  

Sift together flour, baking powder, sugar and salt.  

Separate eggs.  

To unbeaten yolks add the oil, vanilla and poppyseed-water mixture.

Add cream of tartar to egg whites and beat well until stiff peaks form.  Set aside.  

Place sifted dry ingredients into large mixing bowl, make a well in the centre and add the yolk, oil, poppy seed-water mixture and beat well.  Gently fold in beaten egg whites, one-half at a time.  Pour into un-greased tube-pan approximately 4 inches deep and bake for 70 minutes at 350 F.  Invert pan to cool.  When cold spread with your favourite chocolate or mocha butter icing.