Best Poppy Seed Chiffon Cake
Total TimePrep: 45 min. + standing Bake: 50 min. + cooling
- 1/2 cup poppy seeds
- 1 cup water
- 8 eggs, separated
- 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
- 1 cup confectioners' sugar
- 1/4 cup 2% milk
- 2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- Edible flowers, optional
- 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.
- 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.
Editor's NoteVerify that flowers are edible and have not been treated with chemicals.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 16, 2018
i made this cake yesterday and it's the best chiffon cake ever. Bouncy, moist and with the perfect texture. I didn't follow the cooking time as mine was ready in only 30 mins. This recipe is for keeps!
May 10, 2010
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.
May 8, 2010
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.