Cakes/ Desserts

Poppy Seed Chiffon Cake

 

This post needs to be started with a disclaimer: everything that I post on this website I have made and photographed. However, I did not make this cake. My wonderful Auntie Nicolle did. She always makes this cake whenever we come to visit and the one time I attempted to make it, it didn’t rise. I haven’t tried again. When she came over for supper recently, she promised to bring this cake. So she did all the work, and I just took the picture. Oh, and ate it of course. With cream. Lots of cream.

This is the lightest, fluffiest, dreamiest cake ever.

This recipe has 7 eggs in it. Yes, 7. The trick (or so I was told after I flopped it) is to make sure that your eggs are at room temperature.

And of course, make sure that you top with buttercream icing.

 

Poppy Seed Chiffon Cake

Servings: 12 servings
Author: The Gourmet Housewife

Ingredients

  • 7 eggs room temperature
  • 1/2 tsp cream of tartar
  • 1/2 cup poppy seed
  • 1 cup water
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 tsp vanilla

Instructions

  • Preheat oven to 325°F.
  • Separate eggs. In a medium bowl, beat egg whites with cream of tartar. Set aside.
  • In a large bowl, mix egg yolks together with remaining ingredients. Fold in egg whites. Pour into ungreased tube pan with removable bottom.
  • Bake in preheated oven for 50 minutes. Increase oven temperature to 350°F and bake for 10 minutes.
  • Remove cake from oven, turn upside down and remove pan. Cool completely. Ice with buttercream icing.

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