Poppy Seed Chiffon Cake

• 1 cup Sugar
• 2 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 7 whole Eggs, Separated
• 1 teaspoon Vanilla
• 1/2 cups Vegetable Oil
• 1/2 cups Poppy Seeds, Which Have Been Soaked In 1 Cup Water For 2 Hours
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar
• 1 package Dream Whip, 2.6 0z
• 1 package Instant Vanilla Pudding, 5.1 Oz
• 1-1/2 cup 2% Milk

1. Note: you need to soak your poppy seeds in 1 cup of water for 2 hours prior to starting.
2. 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.
3. 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.
4. 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.
5. Bake at 325 degrees F for 1 hour, or until a toothpick comes out clean from the center of the cake.
6. 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.
7. While cooling, this is a perfect opportunity to make your icing:
8. 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.

sugar, flour, baking powder, salt, eggs, vanilla, vegetable oil, poppy seeds, baking soda, cream of tartar, dream whip, vanilla pudding, milk

Taken from tastykitchen.com/recipes/desserts/poppy-seed-chiffon-cake/ (may not work)