POPPY SEED CHIFFON CAKE
Make and share this Poppy Seed Chiffon Cake recipe from Food.com.
Provided by Maureen Heon
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak poppy seeds in 1C boiling water, cool.
- Beat egg whites w/cream of tartar until stiff.
- sift together dry ingredients.
- make a well in dry ingred.
- add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
- Fold mixture into egg whites, do NOT stir.
- Pour into ungreased tube pan.
- Bake at 350 Degrees for 1-1 1/4 Hour.
- Frost w/whipping cream or cream cheese frosting.
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Vallid khan
[email protected]I'm allergic to poppy seeds. Is there anything I can substitute them with?
Michael Jetski
[email protected]This cake looks delicious! I'm definitely going to try making it this weekend.
CJ Manship
[email protected]The instructions for this recipe were a bit confusing. I ended up having to search online for a different recipe.
Renee Renee
[email protected]This cake was a bit too dry for my taste. I think I might try adding some extra oil or butter next time.
Md,amir Bapare
[email protected]I'm not usually a fan of poppy seed cakes, but this one was surprisingly good. The cake was light and fluffy, and the poppy seeds added a nice crunch.
ALLEY BOY
[email protected]This cake is so moist and flavorful. I love the way the poppy seeds add a little bit of texture.
Zahid Hayat
[email protected]The poppy seeds give this cake a unique and delicious flavor. I love the contrast between the light and fluffy cake and the crunchy poppy seeds.
md Sishir
[email protected]This was my first time making a chiffon cake, and it turned out wonderfully! The instructions were easy to follow, and the cake baked up beautifully.
Nikki Hampton
[email protected]I've made this cake several times now, and it's always a hit. My friends and family love the delicate flavor and moist texture.
Zeze Nicholls
[email protected]This poppy seed chiffon cake is a delightful treat! The texture is light and fluffy, and the poppy seeds add a lovely nutty flavor. I frosted mine with a simple vanilla buttercream, which complemented the cake perfectly.