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Poppy Seed Chiffon Cake Recipe

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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

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Poppy Seed Chiffon Cake Recipe

Prep: 70 min. Bake: 50 min. + cooling

Yield: 16 Servings

70 50 120

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 stiff peaks form. Fold into batter.
Pour into an ungreased 10-in. tube pan with a removable bottom. 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.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional 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.

Originally published as Poppy Seed Chiffon Cake in Country Extra May 2009, p51

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Reviews for Poppy Seed Chiffon Cake (2)

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Poppy Seed Chiffon Cake

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Reviewed on May. 10, 2010 by pumpkin1944

This was my first experience ever making a chiffon-type cake and it came out perfect. My hubby didn't want to wait for it to cool completely; so we sampled a slice before I had a chance to make the glaze. It's definitely different and a keeper.

Reviewed on May. 08, 2010 by tkarinas

Poppy seed chiffon cake turns out beautifully every time we make it. It's a delicious cake and one we make whenever we want a special dessert. It's a keeper and going in my recipe box.