Poppy Seed Chiffon Bundt Cake

• 7 eggs,
• 1/2 cup poppy seeds
• 1 cup hot water
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

1. Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water. Add to dry ingredients; beat until well blended.
3. In another large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
4. Pour into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350u0b0 for 50-55 minutes or until cake springs back when lightly touched.
5. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.

eggs, poppy seeds, water, flour, sugar, baking powder, salt, baking soda, canola oil, vanilla, cream of tartar

Taken from www.tasteofhome.com/recipes/poppy-seed-chiffon-bundt-cake/ (may not work)