LEMON POPPY SEED CHIFFON CAKE

Ingredients

• 7 large eggs, separated
• 1/2 tsp cream of tartar
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup water
• 1/2 cup canola oil
• 1/2 cup poppy seeds
• 3 tbsp grated lemon peel
• 2 tsp vanilla
• 1/4 tsp baking soda

Directions

1. Preheat oven to 325°F.
2. Using medium speed of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form; set aside.
3. Sift flour, sugar, baking powder and salt into a bowl. Using a spoon, make a well in centre of flour mixture. Add egg yolks, water, oil, poppy seeds, lemon peel, vanilla and baking soda to well. Using medium speed of an electric mixer, beat until smooth. Gently fold flour mixture into beaten egg whites.
4. Pour batter into an ungreased 10 inch tube pan.
5. Bake for 50 minutes. Increase oven temperature to 350°F and continue baking for 10 – 15 minutes or until top springs back when lightly touched. If pan has legs attached, invert pan and let cake cool completely in pan. Alternatively, cake may be cooled by inverting pan onto neck of a long-necked bottle.