Poppy Seed Chiffon Cake

Poppy Seed Chiffon Cake              )

              (Arta's Recipe)                                                                           

½ c.           Poppy Seeds

1 c.            Water

2 c.            Cake Flour(all purpose)                                                      

1 ½ c.        Sugar

3 tsp.         Baking Powder

 1 tsp.        Salt                                                         

½ c.           Salad Oil 

7                Eggs (separated)

2 tsp.         Vanilla

¼ tsp.        Baking Soda

½ tsp         Cream of Tartar (for egg whites)

Soak poppy seeds in water for 21/2 hours.  Sift together dry ingredients. Make a well in middle of flour mixture and add in order:

Salad oil, egg yolks, poppy seeds and water, vanilla and soda.  Beat mixture until smooth. 
In a separate bowl, beat egg whites until stiff -  add cream of tartar. Beat again until they form very stiff peaks. Do not under beat. 
Pour egg yolk mixture gradually over whipped egg whites, gently folding in with spatula. Do not stir. 
Pour into ungreased tube pan. 
Bake at 325 degrees for 50 minutes, then increase to 350 degrees 10-15 minutes. 
When done, immediately turn pan upside down onto a funnel. Let hang until cool, about 2 hours.  
Ice with favorite frosting OR no Frosting at all!

Orange Church Recipe Book also says it is good with Lemon Butter Icing.