Poppy Seed Chiffon Bundt Cake Recipe

Name: Poppy Seed Chiffon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 eggs,; 1/2 cup poppy seeds; 1 cup hot water; 2 cups all-purpose flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon baking soda; 1 cup canola oil; 2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar

Servings: persons

7 eggs,
1/2 cup poppy seeds
1 cup hot water
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

1
Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes.
2
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water. Add to dry ingredients; beat until well blended.
3
In another large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
4
Pour into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350u00b0 for 50-55 minutes or until cake springs back when lightly touched.
5
Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.

1109

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 7 eggs,, 1/2 cup poppy seeds, 1 cup hot water, 2 cups all-purpose flour, and more.

Yes, Poppy Seed Chiffon Bundt Cake 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 Bundt Cake

How did you like this recipe?

Frequently Asked Questions