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.
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?
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.
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!
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.
Hi,
What if I do not have tube pan…normal baking pan is ok?
Thanks!
Donna, a normal baking pan should work, but the baking time may vary a bit.
Is it possible to make these muffins as well?
I think the recipe would work well for cupcakes, just make sure to use paper liners.
How big is the tube pan?
Cynthia, it is a 10 inch tube pan.
Thank you, Laureen. I’m going to try it.
I absolutely love anything poppy seed! And this cake looks amazing. It turned out beautifully.
Redawna, thank you for the kind words.
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!
Thanks Colleen, its a great recipe, the cake rises so nice and high.
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
Thanks Valerie, I am going to be making up some more of her recipes from the old Hilroy scribbler soon.
Thanks Tara, I was surprise that the cake turned out so well, I have never made a chiffon cake before!
What a gorgeous looking cake, so lucky to have all those wonderful memories!!