Poppy Seed Chiffon Cake
- Reviews 4
Ready In: 1 hr 30 mins
Serves: 8
Yields: 1 cake
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 1⁄2 cup canola oil
- 1⁄2 cup poppy seed
- 1 cup water
- 2 teaspoons vanilla
- 7 eggs, separated
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
Directions
- Soak poppy seeds in 1C boiling water, cool.
- Beat egg whites w/cream of tartar until stiff.
- sift together dry ingredients.
- make a well in dry ingred.
- add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
- Fold mixture into egg whites, do NOT stir.
- Pour into ungreased tube pan.
- Bake at 350 Degrees for 1-1 1/4 Hour.
- Frost w/whipping cream or cream cheese frosting.
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