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: 1 cup Sugar; 2 cups Flour; 3 teaspoons Baking Powder; 1 teaspoon Salt; 7 whole Eggs, Separated; 1 teaspoon Vanilla; 1/2 cups Vegetable Oil; 1/2 cups Poppy Seeds, Which Have Been Soaked In 1 Cup Water For 2 Hours; 1 teaspoon Baking Soda; 1 teaspoon Cream Of Tartar; 1 package Dream Whip, 2.6 0z; 1 package Instant Vanilla Pudding, 5.1 Oz; 1-1/2 cup 2% Milk

Servings: persons

1 cup Sugar
2 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
7 whole Eggs, Separated
1 teaspoon Vanilla
1/2 cups Vegetable Oil
1/2 cups Poppy Seeds, Which Have Been Soaked In 1 Cup Water For 2 Hours
1 teaspoon Baking Soda
1 teaspoon Cream Of Tartar
1 package Dream Whip, 2.6 0z
1 package Instant Vanilla Pudding, 5.1 Oz
1-1/2 cup 2% Milk

1
Note: you need to soak your poppy seeds in 1 cup of water for 2 hours prior to starting.
2
Sift together your sugar, flour, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients. Separate your eggs and add all 7 yolks into the well, along with the vanilla and vegetable oil. Beat for a few seconds. Add poppy seeds and water mixture to the mixture and beat, slowly incorporating the dry ingredients and folding them into the well.
3
In a separate large bowl, beat your egg whites, baking soda and cream of tartar until stiff peaks form (approximately 3-5 minutes). Pour poppy seed batter in with the whipped egg whites and fold gently.
4
Pour your fluffy batter into a non-greased 10-inch two-piece tube pan. A two-piece pan is essential when dealing with this cake since you do not grease the pan with any butter.
5
Bake at 325 degrees F for 1 hour, or until a toothpick comes out clean from the center of the cake.
6
Cool cake in pan for 10 minutes. Run a knife around the edges of the cake (to release it from the pan) and remove cake from pan. Cool completely on wire rack.
7
While cooling, this is a perfect opportunity to make your icing:
8
Combine Dream Whip, vanilla pudding and milk in a bowl. Whip for 3-5 minutes until icing is a thick consistency. Ice your cake and serve.

1098

kcal

Calories

Fat

107

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 13 ingredients. The key ingredients include: 1 cup Sugar, 2 cups Flour, 3 teaspoons Baking Powder, 1 teaspoon Salt, 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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