POPPY SEED CAKE

1/2 c. poppy seed
1 c. water
2 c. flour
3 tsp. baking powder
1 1/2 c. sugar
1 tsp. salt
1/2 c. salad oil
2 tsp. vanilla
7 unbeaten egg yolks
1/4 tsp. baking soda
7 egg whites
1/2 tsp. cream of tartar

Soak poppy seed in water for 2 hours or longer. Sift
together flour, baking powder, sugar and salt. Form a well,
then add oil, poppy seed with water, vanilla, egg yolks and
baking soda. Beat until smooth.
In another large bowl, put egg whites. Sprinkle over
cream of tartar. Beat this until stiff. Fold egg white
mixture into egg batter. Pour into angel cake tin. Bake 60
minutes at 325 degrees. Then increase to 350 degrees for 10 to 15 minutes
longer.