Poppy Seed Chiffon Bundt Cake |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This terrific cake recipe was given to me by my grandchild. I hope you enjoy it as much as we do. Ingredients:
7 eggs, separated |
1/2 cup poppy seeds |
1 cup hot water |
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 cup canola oil |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water. Add to dry ingredients; beat until well blended.
3. In another large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
4. Pour into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
5. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.
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