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Poppy Seed Chiffon Cake
At a Glance
- Prep
- 60 minutes
- Cook
- 75 minutes
- Total
- 1 hr 30 min
- Yield
- 1.00 cake, serving(s)
Categories
- Cake
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Poppy Seed Chiffon Cake brings together 2 cups flour, 3 teaspoons baking powder, 1 1/2 cups sugar in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup poppy seed
- 1 cup water
- 2 teaspoons vanilla
- 7 eggs, separated
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
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Instructions
Soak poppy seeds in 1C boiling water, cool.
Beat egg whites w/cream of tartar until stiff.
sift together dry ingredients.
make a well in dry ingred.
add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
Fold mixture into egg whites, do NOT stir.
Pour into ungreased tube pan.
Bake at 350 Degrees for 1-1 1/4 Hour.
Frost w/whipping cream or cream cheese frosting.
Keep Cooking
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