Poppy Seed Chiffon Cake - cooking recipe

Ingredients

3/4 cup milk
1/2 cup poppy seed
2 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cooking oil
7 egg yolks, room temperature
2 teaspoons vanilla
1 teaspoon lemon flavoring
7 egg whites, room temperature
1/2 teaspoon cream of tartar

Preparation

Preheat oven to 325 degrees.
Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
Combine milk and poppy seeds in small bowl and let stand for 2 hours.
Sift flour, sugar, baking powder and salt into medium mixing bowl.
Make a well in the center.
Add next 4 ingredients to well in order given.
Add poppy seed mixture to well. Set aside. DON'T beat yet.
In large mixing bowl beat egg whites and cream of tartar until very stiff.
Using same beaters beat egg yolk-flour mixture until smooth and light.
Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. DO NOT stir.
Pour into ungreased 10 inch angel food tube pan.
Bake in oven for 55 minutes.
Increase heat to 350 degrees and bake 10-15 minutes more until an inserted wooden pick comes out clean.
Invert pan to cool.
Some suggested frostings are Caramel, Seafoam or a Vanilla Glaze.