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    Home » Recipes » Dessert Recipes

    Chiffon Poppy Seed Cake

    September 8, 2013 by Laureen King

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    I hope you enjoy my Mom's treasured recipe for amazing Chiffon Poppy Seed Cake. Cake that is so light, fluffy and delicious!
    Chiffon Poppy Seed Cake
    My Mom usually served her Chiffon Poppy Seed Cake with fresh berries and whipped cream. Frosting this cake with a cream cheese or buttercream frosting tastes great as well.
    chiffon poppy seed cake
    This year I participated in an amazing group The Canadian Food Experience Project hosted by Valerie Lugonja of A Canadian Foodie. Each month bloggers were asked to contribute to a variety of topics. September's theme was "My Cherished Canadian Recipe". Reflecting on the many recipes that I would consider "cherished" takes one on a long stroll down memory lane. It is quite amazing to think how many of our fond memories involve gatherings with friends or family sharing some delicious food.
    chiffon poppy seed cake

    My Mom was always baking something for her large family of 7. We rarely ate store bought desserts, breads or candy. One of Mom's most impressive desserts was her Chiffon Poppy Seed Cake. An amusing memory I have about this cake was that whenever it got baked we knew one thing was sure to be happening - a TUPPERWARE PARTY!  Growing up in small town, Humboldt, Saskatchewan, a tupperware party was quite the event. All of us children had to help Mom clean the house until it sparkled while she baked an amazing collection of cakes and squares to serve all the ladies.

    Chiffon Poppy Seed CakeOne of my most treasured cookbooks is Mom's Hilroy scribbler of favourite recipes.

    Chiffon Poppy Seed Cake

    Laureen King
    My Mom's recipe for Chiffon Poppy Seed Cake is amazing, so light and fluffy.
    4.72 from 14 votes
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    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine Canadian
    Servings 12
    Calories 320 kcal

    Ingredients
      

    • Part I
    • 2 cups cake flour
    • 1 ½ cups sugar
    • 3 teaspoon Baking Powder
    • 1 teaspoon salt
    • Part II
    • ½ cup vegetable oil
    • 7 unbeaten egg yolks
    • ¾ cup cold water
    • 2 teaspoon vanilla
    • ½ cup poppy seeds
    • Part III
    • 1 cup egg whites
    • ½ teaspoon cream of tartar

    Instructions
     

    • In large bowl mix together flour, sugar, baking powder and salt (Part I ingredients)
    • Sift 4 times.
    • In separate bowl (do not mix) put oil, egg yolks, water, vanilla. (Part II ingredients)
    • Make a well in flour mix and add egg yolk mix.
    • Mix together with hand mixer until blended.
    • Blend in poppy seeds.
    • In large mixing bowl whip egg whites and cream of tartar with mixer on high speed until stiff.
    • Fold batter into egg whites until blended.
    • Pour into tube baking pan.
    • Bake 50 to 60 mins at 325 degrees.
    • Invert upside down to cool.
    • Serve with berries and Chantilly Cream.

    Nutrition

    Calories: 320kcalCarbohydrates: 42gProtein: 7gFat: 13gSaturated Fat: 8gCholesterol: 113mgSodium: 236mgPotassium: 242mgFiber: 1gSugar: 25gVitamin A: 150IUCalcium: 132mgIron: 1mg
    Keyword poppy seed cake, chiffon cake
    Tried this recipe?Let us know how it was!
    Another exceptional cake recipe from my Mom is her Homemade Angel Food Cake. 

    Homemade Angel Food Cake

    chiffon poppy seed cake

    Chiffon Poppy Seed Cake

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    Reader Interactions

    Comments

    1. Tara

      September 10, 2013 at 11:06 pm

      What a gorgeous looking cake, so lucky to have all those wonderful memories!!

      Reply
    2. Laureen King

      September 11, 2013 at 2:01 pm

      Thanks Tara, I was surprise that the cake turned out so well, I have never made a chiffon cake before!

      Reply
    3. A Canadian Foodie

      September 13, 2013 at 5:38 pm

      What a hilarious memory - The Tupperware Party with your most cherished mommy made cake. I love that. So true, those Tupperware Parties had the best treats! This is a gorgeous cake and I really appreciate the notes from your mom in her special recipe book, too!
      Big hug. I will be making this...
      🙂
      Valerie

      Reply
      • Laureen King

        September 14, 2013 at 5:14 am

        Thanks Valerie, I am going to be making up some more of her recipes from the old Hilroy scribbler soon.

        Reply
    4. Colleen @ The Food Blog

      September 15, 2013 at 9:38 pm

      Wow, this looks amazing. I'm a huge fan of poppy seed, and I always opt for poppy seed muffins when given the choice, so I think I'll have to try this out!

      Reply
      • Laureen King

        September 16, 2013 at 2:48 am

        Thanks Colleen, its a great recipe, the cake rises so nice and high.

        Reply
    5. Redawna

      October 01, 2013 at 6:59 pm

      I absolutely love anything poppy seed! And this cake looks amazing. It turned out beautifully.

      Reply
      • Laureen King

        October 02, 2013 at 5:12 am

        Redawna, thank you for the kind words.

        Reply
    6. Cynthia

      May 31, 2015 at 7:06 pm

      4 stars
      How big is the tube pan?

      Reply
      • Laureen King

        May 31, 2015 at 8:25 pm

        Cynthia, it is a 10 inch tube pan.

        Reply
        • Cynthia

          June 13, 2015 at 1:05 pm

          Thank you, Laureen. I'm going to try it.

          Reply
    7. Tamara

      January 15, 2017 at 11:28 am

      Is it possible to make these muffins as well?

      Reply
      • Laureen King

        January 15, 2017 at 12:38 pm

        I think the recipe would work well for cupcakes, just make sure to use paper liners.

        Reply
    8. Donna

      March 12, 2017 at 2:01 pm

      Hi,
      What if I do not have tube pan...normal baking pan is ok?
      Thanks!

      Reply
      • Laureen King

        March 12, 2017 at 3:05 pm

        Donna, a normal baking pan should work, but the baking time may vary a bit.

        Reply
    9. Krista Gardner

      April 11, 2017 at 7:31 pm

      Hi Lauren,
      I came across this recipe today shared on Facebook by I Am Baker and clicked through since I actually have a poppyseed chiffon cake cooling right now. I made it for my husband's birthday and poppyseed chiffon is his favourite cake that his Mom always made for him as a child. I thought it was really interesting that your recipe is almost identical to the recipe I have from my husband's mom. She was born and raised in the Humboldt area (Middle Lake) and I think it was on old family recipe, also born and raised there. Neat!

      Reply
      • Laureen King

        April 14, 2017 at 7:52 am

        Hi Krista, my fellow Saskatchewan girl. My Mom's recipe was written in an old Hilroy scribbler. It would be interesting to know where the original recipe came from. I remember my Mom making her cake over 50 years ago. I wonder if our parents knew each other. Mine are still living in Humboldt.

        Reply
    10. Sandra

      April 26, 2017 at 3:39 pm

      I've made this cake umtine times and my family loves it! Whenever I look at your pictures my interest is drawn to another cake....Sour Cream Chiffon. Would you consider sharing the recipe?

      Reply
      • Laureen King

        April 26, 2017 at 6:32 pm

        Hi Sandra, I'm not sure what photo you are referring to "sour Cream Chiffon. Do you have a link, it might be one of my blogger friend's recipe.

        Reply
    11. Krystel

      February 18, 2019 at 9:16 pm

      Hi Lauren,
      Poppyseed Chiffon is my mom’s favourite, in an endeavour to recreate her favourite recipe. I shared the recipe with her and she was sure it was the same. I went through her cookbooks and the recipe was in the “Women of Unifarm” cookbook it was submitted by a Florence Keyser in 1971. Those ladies of the Prairies know how to share recipes. I wonder if this is where it begins.

      Reply
      • Laureen King

        February 20, 2019 at 1:51 pm

        Hi Krystel, its so wonderful cooking and baking our Mom's old recipes. I'm not sure where my Mom got her recipe from but I know she was baking this cake before 1971. I always find it so sweet looking through her Hilroy scribbler showing names of friends and family where recipes came from.

        Reply
    12. Michelle

      June 07, 2019 at 11:48 am

      5 stars
      Love it, just started a baking adventure . Everyone loves a good seed poppy chiffon cake. With fresh farm eggs, these chiffon so that I make are very plump.

      Reply
      • Laureen King

        June 07, 2019 at 5:21 pm

        Thank you so much Michelle. This is a special recipe for me from my Mom.

        Reply
    13. Maniecel

      October 03, 2019 at 11:40 pm

      Hello,

      So I across with this recipe. So my client want only 8" I do have a Angel's tube pan to use. Can I replace the vanilla extract to almond extract? Cause she wants almond poppyseed chiffon cake. Can I use only 8" tube pan instead to 10"? And instead of vegetable oil shes requesting to use avocado oil cause of stomach upset for the canola oil.

      Reply
    14. Maniecel

      October 04, 2019 at 6:52 am

      Hi I do have questions please.

      1. Can I bake this on 8" Angel's tube pan instead of 10"?
      2. Can I use avocado oil instead of vegetable oil?( she preferred to use that instead)
      3.and can I use almond extract instead of vanilla?

      Thank you so much in advance!

      Reply
      • Laureen King

        October 04, 2019 at 9:23 am

        Hi Maniecel,
        If you want to bake in a 8" pan I suggest using extra batter to make some cupcakes. This recipe is quite precise in measurements so can't just be adapted for smaller batch. I have no idea if avocado oil will work as well as vegetable oil. Yes almond extract will work instead of vanilla. I would suggest if making this for a client, do a trial run with the adaptations you want to try. Enjoy!

        Reply
    15. Carol

      May 18, 2020 at 11:31 am

      Love this recipe,but do you soak the poppy seeds beforehand? I am also a prairie girl and do not get the opportunity to bake much with poppy seeds since my husband is not fond of them like I am. Seems to me the poppy seeds were always soaked when my mother would make this beautiful cake. I would just love to have had her recipe but sadly do not.

      Reply
      • Laureen King

        May 24, 2020 at 7:15 am

        Hi Carol, no you don't soak the poppy seeds. Aren't old recipes the best!

        Reply
        • Patricia

          November 05, 2020 at 1:38 pm

          My mom used to soak the poppy seeds too. Hmmm.

          Reply
          • Laureen King

            November 07, 2020 at 6:09 pm

            Mom's old recipes are the best!

            Reply
    16. mary jane

      March 18, 2021 at 5:58 pm

      do you grease the pan prior to putting in the batter?

      Reply
      • Laureen King

        March 25, 2021 at 6:20 am

        Hi Mary Jane, no you do not grease the pan.

        Reply
    17. Angela

      June 19, 2021 at 5:33 pm

      5 stars
      I just made my very first chiffon cake from scratch. My hubby has been wanting one forever. It turned out amazing! Thanks for the recipe

      Reply

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    Laureen King

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! 

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