Prepare flour: In the bowl sift together flour and baking powder.
Separate eggs into yolks and whites.
Prepare yolks: in a bowl with a fork whisk together egg yolks, oil, and water.
Prepare whites: In a mixer (whisk attachment) whisk egg whites with cream of tartar. When egg whites are almost stiff, start adding sugar and whisk until glossy.
To egg whites (while mixer working on low) add egg yolks by gently pouring on the edge of the bowl.
Fold in prepared flour.
Then fold in poppy seeds and almond extract.
Use 7” round springform.
Grease bottom of springform (not sides) and line it with a parchment paper.
Bake at 350 for 35-37 min until sponge springs back when lightly pressed with a finger.
Leave to cool in the pan for a few minutes, then remove it from the pan and cool on cooling rack. Cut the sponge into 4 layers.
To make Vanilla Cream:
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