Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

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

A perfect ending to serve to guests. Prep time does not include soaking the poppy seeds and preparing the frosting. Make certain to frost the cake just prior to serving.

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Ingredients

Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Prepare a 10-inch ungreased tube pan.
  3. In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
  4. In a large bowl, sift together flour, sugar, baking powder and salt.
  5. Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
  6. Beat until smooth (about 5 minutes).
  7. In another bowl, beat the egg whites until stiff peaks form.
  8. Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
  9. Pour the batter into the tube pan.
  10. Bake for 1 hour or until cake tests done.
  11. Invert pan to cool completely before icing.
  12. For icing: whip cream.
  13. Add in the sugar, vanilla and cocoa; beat/blend until combined.
  14. **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.