Best Poppy Seed Chiffon Cake
TOTAL TIME: Prep: 45 min. + standing Bake: 50 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1/2 cup poppy seeds
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1 cup water
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8 eggs, separated
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2 cups all-purpose flour
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1-1/2 cups sugar
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3 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup canola oil
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2 teaspoons vanilla extract
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1/2 teaspoon cream of tartar
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GLAZE:
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1 cup confectioners' sugar
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1/4 cup 2% milk
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2 tablespoons butter, melted
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1/4 teaspoon vanilla extract
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Edible flowers, optional
Directions
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1.
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.
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2.
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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3.
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.
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4.
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.
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5.
In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.
Nutrition Facts
1 slice: 295 calories, 13g fat (2g saturated fat), 110mg cholesterol, 290mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 6g protein.
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