Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing - cooking recipe

Ingredients

CAKE
1/2 cup poppy seed
1 cup boiling water
2 cups flour
1 3/4 cups sugar (can use less sugar if desired)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil (not olive oil)
2 1/2 teaspoons vanilla
7 eggs, seperated
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
CHOCOLATE WHIPPED CREAM ICING
1 pint whipping cream
1/2 cup sugar
2 tablespoons vanilla
3 tablespoons unsweetened cocoa, sifted

Preparation

Set oven to 350 degrees.
Prepare a 10-inch ungreased tube pan.
In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
In a large bowl, sift together flour, sugar, baking powder and salt.
Make a \"well\" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
Beat until smooth (about 5 minutes).
In another bowl, beat the egg whites until stiff peaks form.
Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
Pour the batter into the tube pan.
Bake for 1 hour or until cake tests done.
Invert pan to cool completely before icing.
For icing: whip cream.
Add in the sugar, vanilla and cocoa; beat/blend until combined.
**NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.