Poppy Seed Chiffon Cake - cooking recipe

Ingredients

3/4 c. boiling water
2/3 c. poppy seed
2 1/4 c. flour
3 tsp. baking powder
2 tsp. vanilla
1 tsp. cream of tartar
1 tsp. salt
5 unbeaten egg yolks
poppy seed water
1/2 c. Wesson oil
1 c. egg whites
1 1/2 c. sugar

Preparation

Stir
boiling
water
and
poppy
seed until smooth and cool. Sift together flour, sugar, baking powder and salt; make a
well and
add
in
order the Wesson oil, egg yolks, cooled poppy seed and vanilla.
Beat with spoon.
Into large bowl put egg whites and cream
of
tartar;
whip
until stiff.
Do not underbeat.
Pour egg
yolk
mixture
over
whites and fold in. Bake at 325\u00b0 for 55 minutes, then at 350\u00b0 for 10 minutes.