1 (12 oz.) can poppyseed filling
1 c. shortening
1 1/2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. sour cream
2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Cream shortening and sugar until light and fluffy. Add poppyseed filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, baking soda and salt; add to poppyseed mixture gradually, beating well after each addition. Fold in stiff-beaten egg whites.

Pour into a greased 9 inch tube pan, which has the bottom lined with waxed paper. Bake at 350 degrees for about 1 hour or until done. Allow cake to cool about 5 minutes. Remove from pan and peel off paper. Decorate by sifting powdered sugar through a paper doily or cut out onto top of the cake.