Poppy Seed Chiffon Cake Recipe

Poppy Seed Chiffon Cake RecipePhoto by: Taste of Home Poppy Seed Chiffon Cake Recipe Rating 0

This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake.

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Poppy Seed Chiffon Cake Recipe
  • Prep: 25 min. Bake: 55 min. + cooling
  • Yield: 12-16 Servings
25 55 80

Ingredients

  • 7 egg whites, room temperature
  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 3/4 cup water
  • 1/2 cup canola oil
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon peel
  • 1 can (12-1/2 ounces) poppy seed filling
  • 1/2 teaspoon cream of tartar
  • LEMON BUTTER FROSTING:
  • 6 tablespoons butter, softened
  • 4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 3 to 5 tablespoons 2% milk

Directions

  • Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil lemon extract, lemon peel and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate.
  • For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 438 calories, 15 g fat (4 g saturated fat), 78 mg cholesterol, 237 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Poppy Seed Chiffon Cake in Country Extra January 1996, p51

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Poppy Seed Chiffon Cake

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