Poppy Seed Chiffon Recipe - Allrecipes.com

Poppy Seed Chiffon

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"This is a beautiful large cake."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease-free.
  2. Combine milk and poppy seeds in small bowl. Let stand 2 hours. Bring the eggs to room temperature.
  3. Sift flour, sugar, baking powder and salt into medium mixing bowl. Make a well in center. Add the vegetable oil. Separate the eggs and add the yolks, vanilla and lemon flavoring. Add poppy seed mixture to well. Set aside. Don't beat yet.
  4. In large mixing bowl beat egg whites and cream of tartar until very stiff. Using same beaters beat egg yolk/flour mixture until smooth and light. Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. Do not stir.
  5. Pour into ungreased 10 inch angel food tube pan. Bake in oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake 10 to 15 minutes more until an inserted wooden pick comes out clean. Invert pan to cool. Ice with Vanilla Glaze, Caramel Icing or Seafoam Frosting.
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Reviews More Reviews

Dec 20, 2003

I made this cake for a recent dinner party and it was definitely NOT a hit. In fact, no one ate their whole piece. Not a good sign. Although it was very beautiful, I think this cake tasted like a very bland angel food cake.

 
Jun 28, 2012

I have a similar recipe somewhere in my files, but even though I have them sorted, there are still so many that I have trouble finding a specific one I want. Thank you for submitting this recipe. I think the one I have uses orange zest instead of lemon extract. We always loved this cake. So pretty and light. Don't like cakes that start with box mixes. Not so hard to bake from scratch.

 

2 Ratings

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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