Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/2 cup poppy seed
• 1 cup boiling water
• 2 cups flour
• 1 3/4 cups sugar (can use less sugar if desired)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup oil (not olive oil)
• 2 1/2 teaspoons vanilla
• 7 eggs, seperated
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 pint whipping cream
• 1/2 cup sugar
• 2 tablespoons vanilla
• 3 tablespoons unsweetened cocoa, sifted

Recipe

• 1 set oven to 350 degrees.
• 2 prepare a 10-inch ungreased tube pan.
• 3 in a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
• 4 in a large bowl, sift together flour, sugar, baking powder and salt.
• 5 make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
• 6 beat until smooth (about 5 minutes).
• 7 in another bowl, beat the egg whites until stiff peaks form.
• 8 pour the egg yolk mixture over the egg whites in the bowl; gently fold to combine (do not beat).
• 9 pour the batter into the tube pan.
• 10 bake for 1 hour or until cake tests done.
• 11 invert pan to cool completely before icing.
• 12 for icing: whip cream.
• 13 add in the sugar, vanilla and cocoa; beat/blend until combined.
• 14 **note** store the whipped cream icing in the fridge, and frost the cake just before serving.