Poppy Seed & Cream Cheese Chiffon Cake Recipe

Name: Poppy Seed & Cream Cheese Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Cream cheese; 4 Egg yolks; 60 grams Cake flour; 2 tbsp Milk; 20 grams Granulated sugar; 15 grams Poppy seeds; 4 Egg whites; 50 grams Granulated sugar (fine); 1/2 tsp Lemon juice; 1/4 tsp or Cream of tartar

Servings: persons

1
Chill the egg white to be used for the meringue.
2
Bring the cream cheese to room temperature.
3
Sift the flour.
4
Preheat the oven to 180C.
5
Cream the cream cheese to soften.
6
Add the granulated sugar and mix.
7
Add the beaten egg yolk in 4 batches and mix it in each time.
8
Gradually pour in the milk and mix.
9
Add the sifted flour and mix it in.
10
Don't overmix.
11
Lightly stir in the poppy seeds.
12
Use a hand mixer to beat the egg whites.
13
Add the lemon juice (or cream of tartar) and a little bit of fine granulated sugar.
14
Whip on high speed for 4 minutes.
15
Add half of the remaining granulated sugar and whip for 1 minute.
16
Add the rest of the sugar and whip for another minute.
17
Make sure it doesn't become lifeless and flavorless.
18
Add 1/3 of the meringue to the bowl with the egg yolk and use a whisk to stir it in gently.
19
Return the mixture to the meringue bowl and use a rubber spatula to stir it quickly about 40 times.
20
Pour into the cake pan and bake for 40 minutes at 180C.
21
After it has baked, turn it upside down immediately and leave it like that to cool.
22
Once cooled, use a chiffon knife to gently remove from the cake pan.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 200 grams Cream cheese, 4 Egg yolks, 60 grams Cake flour, 2 tbsp Milk, and more.

Yes, Poppy Seed & Cream Cheese 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.

That's it — enjoy your meal!

Poppy Seed & Cream Cheese Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions