Best Poppy Seed Chiffon Cake |
|
 |
Prep Time: 70 Minutes Cook Time: 50 Minutes |
Ready In: 120 Minutes Servings: 16 |
|
This attractive cake never seems to fail, and itâs very moist. Itâs a great choice for that special birthday celebration. Ingredients:
1/2 cup poppy seeds |
1 cup water |
8 eggs, separated |
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup canola oil |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
glaze: |
1 cup confectioners' sugar |
1/4 cup 2% milk |
2 tablespoons butter, melted |
1/4 teaspoon vanilla extract |
edible flowers, optional |
Directions:
1. In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended.
3. Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
4. Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
5. In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers. Yield: 12 servings.
|
|