Prepare two 9 inch round pan with grease, then parchment paper, and grease again. Beat egg whites and stabilizer until fluffy. Add in sugar gradually while keep beating until firm stiff peaks. Add in a mixture of flower and cornstarch, fold lightly. Pour in melted butter, keep folding lightly. Divide batter into two portion, one with yellow food and lemon oil, one with poppy seeds Into a pan, drop amount of yellow, then top with amount of poppy seeds, then yellow again, then poppy seeds again. You are creating a zebra like cake. Into another pan, do the same. Bake for 30-45 minutes or until tooth pick inserted, comes out clean. Cool on rack. Cover and decorate the cake as you like (I used swiss meringue buttercream for layers and whole cake, fondant for decorations)