Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing Recipe

Name: Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1/2 cup poppy seed; 1 cup boiling water; 2 cups flour; 1 3/4 cups sugar (can use less sugar if desired); 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup oil (not olive oil); 2 1/2 teaspoons vanilla; 7 eggs, seperated; 1/4 teaspoon baking soda; 1/2 teaspoon cream of tartar; CHOCOLATE WHIPPED CREAM ICING; 1 pint whipping cream; 1/2 cup sugar; 2 tablespoons vanilla; 3 tablespoons unsweetened cocoa, sifted

Servings: persons

CAKE
1/2 cup poppy seed
1 cup boiling water
2 cups flour
1 3/4 cups sugar (can use less sugar if desired)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil (not olive oil)
2 1/2 teaspoons vanilla
7 eggs, seperated
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
CHOCOLATE WHIPPED CREAM ICING
1 pint whipping cream
1/2 cup sugar
2 tablespoons vanilla
3 tablespoons unsweetened cocoa, sifted

1
["Set oven to 350 degrees.", "Prepare a 10-inch ungreased tube pan.", "In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.", "In a large bowl, sift together flour, sugar, baking powder and salt.", "Make a ""well"" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.", "Beat until smooth (about 5 minutes).", "In another bowl, beat the egg whites until stiff peaks form.", "Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).", "Pour the batter into the tube pan.", "Bake for 1 hour or until cake tests done.", "Invert pan to cool completely before icing.", "For icing: whip cream.", "Add in the sugar, vanilla and cocoa; beat/blend until combined.", "**NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving."]

1848

kcal

Calories

119

Fat

170

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: CAKE, 1/2 cup poppy seed, 1 cup boiling water, 2 cups flour, and more.

Yes, Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing 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 With Chocolate Whipped Cream Icing

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