Poppy Seed Chiffon Cake

• 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

1. Stir
2. boiling
3. water
4. and
5. poppy
6. seed until smooth and cool. Sift together flour, sugar, baking powder and salt; make a
7. well and
8. add
9. in
10. order the Wesson oil, egg yolks, cooled poppy seed and vanilla.
11. Beat with spoon.
12. Into large bowl put egg whites and cream
13. of
14. tartar;
15. whip
16. until stiff.
17. Do not underbeat.
18. Pour egg
19. yolk
20. mixture
21. over
22. whites and fold in. Bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 minutes.

boiling water, poppy seed, flour, baking powder, vanilla, cream of tartar, salt, egg yolks, water, wesson oil, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043090 (may not work)