1. Measure sifted cake flour to make 2 1/4 cups. 2. Sift the flour now with 1 cup of the sugar, baking powder and salt. 3. Make a well. in a bowl. 4. Add the oil, yolks, water juice and rind along with the seeds 5. Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe. 6. Beat with a wooden spoon until smooth. 7. Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks. 8. Add the last 1/2 cup sugar gradually beating to stiff peaks. 9. Fold with whisk into the batter. 10. Blending but not deflating. 11. Pour into ungreased tube pan. 12. Bake 325 for 50- 55 minutes. 13. Test. 14. Reove from oven and let stand one to two minutes. 15. Turn onto wire parchment lined rack to cool completely upside down still in pan. 16. Cool completely, run a knife around outer edges and now remove from pan. 17. Frost when cool with desired frosting or glaze. 18. -- . ---------------------------------------------------------------------------
Nutrition
Ingredients
