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Chiffon Poppy Seed Cake

Course: Dessert
Cuisine: Canadian
Keyword: poppy seed cake, chiffon cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 320kcal
Author: Laureen King
My Mom's recipe for Chiffon Poppy Seed Cake is amazing, so light and fluffy.
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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: 320kcal | Carbohydrates: 42g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 236mg | Potassium: 242mg | Fiber: 1g | Sugar: 25g | Vitamin A: 150IU | Calcium: 132mg | Iron: 1mg