Ingredients
1/2 cup poppy seeds1 cup water8 eggs, separated2 cups all-purpose flour1-1/2 cups sugar3 teaspoons baking powder1 teaspoon salt1/4 teaspoon baking soda1/2 cup canola oil2 teaspoons vanilla extract1/2 teaspoon cream of tartarGLAZE:1 cup confectioners’ sugar1/4 cup 2% milk2 tablespoons butter, melted1/4 teaspoon vanilla extractEdible flowers, optional
Preparation
In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended.
Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
In a small bowl, combine confectioners’ sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.
