Poppy Seed Chiffon Bundt Cake Recipe

Poppy Seed Chiffon Bundt Cake Recipe photo by Taste of Home

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This terrific cake recipe was given to me by my grandchild. I hope you enjoy it as much as we do.

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Poppy Seed Chiffon Bundt Cake Recipe

Prep: 35 min. Bake: 50 min. + cooling

Yield: 12-16 Servings

35 55 90

Ingredients

7 eggs, separated
1/2 cup poppy seeds
1 cup hot water
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Directions

Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes.
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water. Add to dry ingredients; beat until well blended.
In another large bowl, beat egg whites and cream of tartar until 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 350° 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. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 306 calories, 18 g fat (3 g saturated fat), 93 mg cholesterol, 271 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Poppy Seed Chiffon Cake in Country Extra March 2007, p51