Orange Honey Chiffon Cake

Line bottom of 10-inch (4 L) ungreased tube pan with parchment or waxed paper. Set aside.

In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, beating until stiff peaks form. Set aside.

In separate bowl, sift together flour, baking powder and salt ; stir in poppy seeds. Make well in centre; add egg yolks, honey, oil, orange rind, orange juice and vanilla. Beat at medium-low speed until smooth. Fold one-quarter into egg whites; fold in remaining egg yolk mixture in 3 additions just until blended. Pour into prepared pan.

Bake in centre of 325ºF (160ºC) oven for 1 hour or until tester inserted in cake comes out clean. Turn upside down; let cake hang on legs attached to pan or on inverted funnel or bottle until completely cool. Run thin knife around edges; transfer to flat serving plate.

Glaze: In small saucepan, heat together orange juice, sugar and honey over medium heat until sugar is dissolved. Bring to boil; boil gently until reduced by half. Let cool for 5 minutes.

Using skewer, poke deep holes all over top of cake. Brush glaze evenly over top, letting glaze sink in and any excess drip down sides.