Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing

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READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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