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Best Poppy Seed Chiffon Cake

 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
12 ServingsPrep: 45 min. + standing Bake: 50 min. + cooling

Ingredients

  • 1/2 cup poppy seeds
  • 1 cup water
  • 8 eggs, separated
  • 2 cups King Arthur Unbleached 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 2% milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • Edible flowers, optional

Directions

  • In a small bowl, soak poppy seeds in water 1 hour. Place egg whites
  • in a large bowl; let stand at room temperature 30 minutes.
  • Meanwhile, preheat oven to 325°. Sift flour, sugar, baking
  • powder, salt and baking soda together twice; place in another large
  • bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed
  • mixture. Add to flour mixture; beat until well blended.

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Best Poppy Seed Chiffon Cake (continued)

Directions (continued)

  • Add cream of tartar to egg whites; with clean beaters, beat on high
  • speed just until stiff but not dry. Fold a fourth of the whites into
  • batter, then fold in remaining whites.
  • Gently transfer to an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on lowest oven rack 50-55
  • minutes or until top springs back when lightly touched. Immediately
  • invert pan; cool completely in pan, about 1 hour. Run a knife around
  • sides and center tube of pan. Remove cake to a serving plate.
  • In a small bowl, combine confectioners' sugar, milk, butter and
  • vanilla; pour over cake. If desired, top with flowers. Yield: 12
  • servings.