Poppy Seed Chiffon Cake

Note: you need to soak your poppy seeds in 1 cup of water for 2 hours prior to starting.

Sift together your sugar, flour, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients. Separate your eggs and add all 7 yolks into the well, along with the vanilla and vegetable oil. Beat for a few seconds. Add poppy seeds and water mixture to the mixture and beat, slowly incorporating the dry ingredients and folding them into the well.

In a separate large bowl, beat your egg whites, baking soda and cream of tartar until stiff peaks form (approximately 3-5 minutes). Pour poppy seed batter in with the whipped egg whites and fold gently.

Pour your fluffy batter into a non-greased 10-inch two-piece tube pan. A two-piece pan is essential when dealing with this cake since you do not grease the pan with any butter.

Bake at 325 degrees F for 1 hour, or until a toothpick comes out clean from the center of the cake.

Cool cake in pan for 10 minutes. Run a knife around the edges of the cake (to release it from the pan) and remove cake from pan. Cool completely on wire rack.

While cooling, this is a perfect opportunity to make your icing:

Combine Dream Whip, vanilla pudding and milk in a bowl. Whip for 3-5 minutes until icing is a thick consistency. Ice your cake and serve.