Poppy Seed Chiffon Bundt Cake Recipe

5 1
Poppy Seed Chiffon Bundt Cake Recipe
Poppy Seed Chiffon Bundt Cake Recipe photo by Taste of Home
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Poppy Seed Chiffon Bundt Cake Recipe

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5 1
Publisher Photo
This terrific cake recipe was given to me by my grandchild. I hope you enjoy it as much as we do.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + cooling

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

Nutritional Facts

1 slice: 306 calories, 18g fat (3g saturated fat), 93mg cholesterol, 271mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 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
  1. Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes.
  2. 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.
  3. In another large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
  4. 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.
  5. 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.
Originally published as Poppy Seed Chiffon Cake in Country Extra March 2007, p51

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