Poppyseed Chiffon cake

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This is the recipe I used: http://www.claudiascookbook.com/2010/09/07/poppy-seed-chiffon-cake/

2 cups flour
3 tsp baking powder
1 tsp salt
1.5 cups sugar
1 tsp baking soda
1/2 cup vegetable oil
1 tsp vanilla
1 tsp cream of tartar
7 eggs at room temperature (separated into yolks and whites)
1/2 cup poppy seeds which have been soaked in 1 cup water for 2 hours
 
For the icing (this is what they had - I used the seafoam frosting that's elsewhere on the blog)
  1. 1 package of Dream Whip
  2. 1 package of instant vanilla pudding
  3. 1.5 cups of 2% milk
Instructions
  1. Sift together your flour, baking powder, salt, and 1 cup of sugar.
  2. Make a well in the center of the dry ingredients.
  3. Separate your eggs and add all 7 yolks to the well, along with the vanilla and vegetable oil.
  4. Beat for a few seconds until yolks are combined.
  5. Add poppy seeds and water mixture to well and beat, slowly incorporating the dry ingredients around the well.
  6. In a separate large bowl, beat your egg whites, 1/2 cup sugar, baking soda and cream of tartar until stiff peaks form (approximately 3-5 minutes)
  7. Pour poppy seed batter in with whipped egg whites and fold gently.
  8. Pour your fluffy batter into a non-greased 10-inch two-piece tube pan.The two-piece pan is essential when dealing with this cake since you do not grease the pan with any butter.
  9. Cut vertical sections of the batter.
  10. Bake at 325 degrees Fahrenheit for 1 hour, or until a toothpick comes out clean from the center of the cake.
  11. Cool in pan for 10 minutes. Cut around the edges and remove from pan.
  12. Cool completely on wire rack. While cooling, this is a perfect opportunity to make your icing!
  13. Combine all three ingredients in a bowl.
  14. Whip for 3 – 5 minutes until icing is a thick consistency.
  15. Now, ice your cake!
  16. Enjoy!

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