4 eggs, separated
1 c. (2 sticks) butter
1 1/2 c. sugar
1 c. sour cream
1 can Solo poppy seed filling
2 c. sifted cake flour
1 tsp. baking soda
1 tbsp. vanilla
About 2 1/2 c. powdered sugar
1/2 stick butter, room temperature
1/4 to 1/2 c. milk
1 tbsp. vanilla
4 oz. cream cheese, room temperature

If you don't have cake flour, use 1 3/4 cups regular flour.

Preheat oven to 350 degrees and grease and flour tube pan. Have eggs, butter (1 cup), and sour cream at room temperature. Beat egg whites until almost stiff and gradually beat in 1/2 cup of the sugar. Continue beating until stiff peaks form and set aside. Cream butter and remaining sugar until smooth. Beat in can of poppy seed filling, vanilla, and baking soda.

Beat in sour cream and then alternate and mix in one egg yolk and a little of flour until all egg yolks and flour are used. Now fold in the egg white mixture until completely blended. Spoon cake batter into prepared tube pan and bake at 350 degrees for 50 to 55 minutes. Let cool and loosen around sides and remove to cool completely.

For Cream Cheese Frosting: Beat together butter, cream cheese, and vanilla; then add slowly powdered sugar and milk to produce thick icing that is nice and smooth. Frost cake and refrigerate.