Poppy Seed Chiffon Recipe

Name: Poppy Seed Chiffon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup milk; 1/2 cup poppy seeds; 2 cups sifted cake flour; 1 1/2 cups white sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup vegetable oil; 7 eggs; 2 teaspoons vanilla extract; 1 teaspoon lemon extract; 1/2 teaspoon cream of tartar

Servings: persons

3/4 cup milk
1/2 cup poppy seeds
2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon cream of tartar

1
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.
2
Combine milk and poppy seeds in small bowl. Let stand 2 hours. Bring the eggs to room temperature.
3
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.
4
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.
5
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.

1065

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup milk, 1/2 cup poppy seeds, 2 cups sifted cake flour, 1 1/2 cups white sugar, and more.

Yes, Poppy Seed Chiffon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Poppy Seed Chiffon

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