POPPY SEED CHIFFON
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease-free.
- Combine milk and poppy seeds in small bowl. Let stand 2 hours. Bring the eggs to room temperature.
- Sift flour, sugar, baking powder and salt into medium mixing bowl. Make a well in center. Add the vegetable oil. Separate the eggs and add the yolks, vanilla and lemon flavoring. Add poppy seed mixture to well. Set aside. Don't beat yet.
- In large mixing bowl beat egg whites and cream of tartar until very stiff. Using same beaters beat egg yolk/flour mixture until smooth and light. Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. Do not stir.
- Pour into ungreased 10 inch angel food tube pan. Bake in oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake 10 to 15 minutes more until an inserted wooden pick comes out clean. Invert pan to cool. Ice with Vanilla Glaze, Caramel Icing or Seafoam Frosting.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 39.7 g, Cholesterol 94 mg, Fat 12.9 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 2.2 g, Sodium 312.5 mg, Sugar 23 g
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Asikul Islam
i65@yahoo.comI'm so glad I tried this recipe. It's a new favorite in our house!
Maria Mayers
m_mayers@aol.comThis cake was a bit too sweet for my taste, but it was still very good.
Ghazal Yassien
ghazal@gmail.comI was looking for a new poppy seed cake recipe and this one didn't disappoint. It was easy to make and the results were delicious.
Mattias Söderberg
m_s@gmail.comThis cake was a breeze to make and it turned out beautifully. I'll definitely be making it again.
Mahmuda Parvin
parvin-m@gmail.comI'm not a big fan of poppy seeds, but I really enjoyed this cake. The flavor was subtle and the texture was amazing.
Sk Lalon
l_s57@yahoo.comThis recipe is a keeper! I've made it several times and it always turns out perfectly.
Nomazizi Gampu
gampu_nomazizi83@yahoo.comThe poppy seed chiffon cake was a bit too dry for my taste.
Mouna Khadhraoui
k_m@yahoo.comI made this cake for a potluck and it was a huge success! Everyone loved it.
Masud Uddin Mahmood Hetu
hetum65@hotmail.frThis recipe was easy to follow and the results were stunning. The chiffon cake was so light and fluffy, and the poppy seeds added a nice crunch.
anthea hardnick
h-a@yahoo.comAbsolutely delightful! The poppy seeds added a lovely nutty flavor and the chiffon texture was light and airy. I served it with fresh berries and whipped cream, and it was a hit with my family.