Poppy Seed Chiffon Cake - cooking recipe

Ingredients

2 cups flour
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
1/2 cup canola oil
1/2 cup poppy seed
1 cup water
2 teaspoons vanilla
7 eggs, separated
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar

Preparation

Soak poppy seeds in 1C boiling water, cool.
Beat egg whites w/cream of tartar until stiff.
sift together dry ingredients.
make a well in dry ingred.
add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
Fold mixture into egg whites, do NOT stir.
Pour into ungreased tube pan.
Bake at 350 Degrees for 1-1 1/4 Hour.
Frost w/whipping cream or cream cheese frosting.