Poppy Seed Chiffon Cake

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READY IN: 2hrs 15mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
  • Combine milk and poppy seeds in small bowl and let stand for 2 hours.
  • Sift flour, sugar, baking powder and salt into medium mixing bowl.
  • Make a well in the center.
  • Add next 4 ingredients to well in order given.
  • Add poppy seed mixture to well. Set aside. DON'T beat yet.
  • In large mixing bowl beat egg whites and cream of tartar until very stiff.
  • Using same beaters beat egg yolk-flour mixture until smooth and light.
  • Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. DO NOT stir.
  • Pour into ungreased 10 inch angel food tube pan.
  • Bake in oven for 55 minutes.
  • Increase heat to 350 degrees and bake 10-15 minutes more until an inserted wooden pick comes out clean.
  • Invert pan to cool.
  • Some suggested frostings are Caramel, Seafoam or a Vanilla Glaze.
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