Chiffon Poppy Seed Cake
I hope you enjoy my Mom’s treasured recipe for amazing Chiffon Poppy Seed Cake. Cake that is so light, fluffy and delicious!
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.
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.
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.
One of my most treasured cookbooks is Mom’s Hilroy scribbler of favourite recipes.
Chiffon Poppy Seed Cake
My Mom's recipe for Chiffon Poppy Seed Cake is amazing, so light and fluffy.
Ingredients
- Part I
- 2 cups cake flour
- 1 1/2 cups sugar
- 3 tsp Baking Powder
- 1 tsp salt
- Part II
- 1/2 cup vegetable oil
- 7 unbeaten egg yolks
- 3/4 cup cold water
- 2 tsp vanilla
- 1/2 cup poppy seeds
- Part III
- 1 cup egg whites
- 1/2 tsp 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
Tried this recipe?Let us know how it was!
Another exceptional cake recipe from my Mom is her Homemade Angel Food Cake.
Hi,
I’m a country born and bred girl of 81 years , now of Neepawa but lived in little Plumas Mb, until a few years ago.
I have been baking Chiffon cakes since I was a teenager. Regarding those who were asking about soaking the poppyseed.,my recipe reads exactly like Laureen’s except that I soak 1/2 cup Poppyseed in 1 cup hot water for 2 hours before beginning to make my cake.
My recipe calls for one additional ingredient ( probably because of the acid content of poppyseed I add 1/4 tsp soda.
I note there’s a 1/4 cup difference in the water also, but my cake always crowns the top of my pan with no problem
I will add that I rarely use cake flour for either chiffon or sponge cakes anymore,
I just use this hint I found many years ago
To replace all purpose flour with cake flour substitute 2 Tablespoons of cornstarch for flour in each cup the recipe calls for.
Cake flour is generally much more expensive than all purpose flour and means you don’t need to have it on hand.
I will caution everyone though that if you’re making an Angel Food Cake, you definitely need the cake flour.
Thank you Lorraine, that’s the great thing about recipes, adding your own twist and using ones handed down through the generations. This cake recipe from my Mom is the only one I ever use.