Poppy Seed Chiffon Cake Recipe

Name: Poppy Seed Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. boiling water; 2/3 c. poppy seed; 2 1/4 c. flour; 3 tsp. baking powder; 2 tsp. vanilla; 1 tsp. cream of tartar; 1 tsp. salt; 5 unbeaten egg yolks; poppy seed water; 1/2 c. Wesson oil; 1 c. egg whites; 1 1/2 c. sugar

Servings: persons

3/4 c. boiling water
2/3 c. poppy seed
2 1/4 c. flour
3 tsp. baking powder
2 tsp. vanilla
1 tsp. cream of tartar
1 tsp. salt
5 unbeaten egg yolks
poppy seed water
1/2 c. Wesson oil
1 c. egg whites
1 1/2 c. sugar

1
Stir
2
boiling
3
water
4
and
5
poppy
6
seed until smooth and cool. Sift together flour, sugar, baking powder and salt; make a
7
well and
8
add
9
in
10
order the Wesson oil, egg yolks, cooled poppy seed and vanilla.
11
Beat with spoon.
12
Into large bowl put egg whites and cream
13
of
14
tartar;
15
whip
16
until stiff.
17
Do not underbeat.
18
Pour egg
19
yolk
20
mixture
21
over
22
whites and fold in. Bake at 325u00b0 for 55 minutes, then at 350u00b0 for 10 minutes.

1782

kcal

Calories

Fat

197

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 12 ingredients. The key ingredients include: 3/4 c. boiling water, 2/3 c. poppy seed, 2 1/4 c. flour, 3 tsp. baking powder, and more.

Yes, Poppy Seed Chiffon 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 Cake

How did you like this recipe?

Frequently Asked Questions