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: 7 large egg whites, room temperature; 2-1/2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 5 large egg yolks; 3/4 cup water; 1/2 cup canola oil; 1 teaspoon lemon extract; 1 teaspoon grated lemon zest; 1 can (12-1/2 ounces) poppy seed filling; 1/2 teaspoon cream of tartar; 6 tablespoons butter, softened; 4 cups confectioners' sugar; 1 tablespoon lemon juice; 1 teaspoon lemon extract; 3 to 5 tablespoons 2% milk

Servings: persons

7 large egg whites, room temperature
2-1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 large egg yolks
3/4 cup water
1/2 cup canola oil
1 teaspoon lemon extract
1 teaspoon grated lemon zest
1 can (12-1/2 ounces) poppy seed filling
1/2 teaspoon cream of tartar
6 tablespoons butter, softened
4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon extract
3 to 5 tablespoons 2% milk

1
Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil, lemon extract, lemon zest and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture.
2
Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350u00b0 for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate.
3
For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake.

2048

kcal

Calories

Fat

298

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 17 ingredients. The key ingredients include: 7 large egg whites, room temperature, 2-1/2 cups all-purpose flour, 1 cup sugar, 1 tablespoon 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

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