Poppy Seed Chiffon Cake

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is a great cake for company, very impressive.

Ingredients Nutrition

Directions

  1. Soak poppy seeds in 1C boiling water, cool.
  2. Beat egg whites w/cream of tartar until stiff.
  3. sift together dry ingredients.
  4. make a well in dry ingred.
  5. add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
  6. Fold mixture into egg whites, do NOT stir.
  7. Pour into ungreased tube pan.
  8. Bake at 350 Degrees for 1-1 1/4 Hour.
  9. Frost w/whipping cream or cream cheese frosting.

Reviews

(4)
Most Helpful

Tried this tonight, and it's wonderful. Light, springy, very simple, baked up beautifully. My only issue is it stuck in my non-stick tube pan.. should have used aluminum or a little bit of shortening in the bottom. Will make it again.

zeluna28 September 14, 2008

Can't get much better than this! Very moist, just sweet enough, and light and fluffy. I noticed this is my grandma's same recipe and people flock to the church bake sale just to buy her baked goods, and this one is in the batch. We never use frosting. So good w/o it! A "must-have" recipe. Freezes well too!

Trish Za Dish December 09, 2007

Thank you so much for posting this recipe. I lost mine, and this is it. A wonderful cake, moist and yummy, you can't go wrong putting this on the table

rperry33 November 25, 2006

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