This attractive cake never seems to fail, and it’s very moist. It’s a great choice for that special birthday celebration. —Marilyn Beck, Medicine Hat, Alberta
Best Poppy Seed Chiffon Cake
Best Poppy Seed Chiffon Cake
Prep Time
45 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 1/2 cup poppy seeds
- 1 cup water
- 8 eggs, separated
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- GLAZE:
- 1 cup confectioners' sugar
- 1/4 cup 2% milk
- 2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- Edible flowers, optional
Directions
- In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended.
- Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
- Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
- In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.
Nutrition Facts
1 slice: 295 calories, 13g fat (2g saturated fat), 110mg cholesterol, 290mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 6g protein.
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