Poppy Seed Chiffon Cake Recipe

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 vegetable 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
• 3 to 5 tablespoons milk
• 1 tablespoon lemon juice
• 1 teaspoon lemon extract

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 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 milk, lemon juice and extract; beat until smooth. Frost cake. Yield: 12-16 servings.

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