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Best Poppy Seed Chiffon Cake

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

16 ServingsPrep: 70 min. & standing Bake: 50 min. + cooling

Ingredients

1/2 cup poppy seeds
1 cup water
8 eggs
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 milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Edible flowers, optional

Directions

In a small bowl, soak poppy seeds in water for 1 hour. Separate eggs;
let stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, baking powder, salt and
baking soda. In another bowl, whisk the egg yolks, oil, vanilla and
poppy seed mixture. Add to dry ingredients; beat until well blended.
In another large bowl, beat egg whites and cream of tartar until

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Best Poppy Seed Chiffon Cake (continued)

Directions (continued)

stiff peaks form. Fold into batter.
Pour into an ungreased 10-in. tube pan. Cut through batter with a
knife to remove air pockets. Bake at 325° for 50-55 minutes or
until cake springs back when lightly touched. Immediately invert
pan; cool completely, about 1 hour. Run a knife around side and
center tube of pan. Remove cake to a serving plate.
In a small bowl, combine glaze ingredients. Pour over cake; garnish
with flowers if desired.
Yield: 16 servings.

Nutrition Facts: 1 slice) equals 295 calories, 13 g fat (2 g saturated fat), 110 mg cholesterol, 290 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.