Print Options

Back to Poppy Seed Chiffon Bundt Cake >

Include these items:

Taste of Home Logo

Poppy Seed Chiffon Bundt Cake

 Poppy Seed Chiffon Bundt Cake
This terrific cake recipe was given to me by my grandchild. I hope you enjoy it as much as we do.
12-16 ServingsPrep: 35 min. Bake: 50 min. + cooling

Ingredients

  • 7 eggs, separated
  • 1/2 cup poppy seeds
  • 1 cup hot water
  • 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 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

2 of 2

Poppy Seed Chiffon Bundt Cake (continued)

Directions (continued)

  • around side and center tube of pan. Remove cake to a serving plate.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 306 calories, 18 g fat (3 g saturated fat), 93 mg cholesterol, 271 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.