Best 8 Best Poppy Seed Chiffon Cake Recipes

POPPY SEED CHIFFON CAKE

Steps:

• Soak poppy seeds in 1C boiling water, cool.
• Beat egg whites w/cream of tartar until stiff.
• sift together dry ingredients.
• make a well in dry ingred.
• add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth.
• Fold mixture into egg whites, do NOT stir.
• Pour into ungreased tube pan.
• Bake at 350 Degrees for 1-1 1/4 Hour.
• Frost w/whipping cream or cream cheese frosting.

POPPY SEED CHIFFON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil, lemon extract, lemon zest and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate., For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake.

POPPYSEED CAKE

Steps:

• Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;

BEST POPPY SEED CHIFFON CAKE

Steps:

• 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., 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., 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., 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., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.

POPPY SEED CAKE

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

POPPY SEED CAKE III

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
• In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

POPPY SEED CHIFFON CAKE

Steps:

• In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
• For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake.

POPPY SEED CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees.
• Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Combine milk and poppy seeds in small bowl and let stand for 2 hours.
• Sift flour, sugar, baking powder and salt into medium mixing bowl.
• Make a well in the center.
• Add next 4 ingredients to well in order given.
• Add poppy seed mixture to well. Set aside. DON'T beat yet.
• 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.
• Pour into ungreased 10 inch angel food tube pan.
• Bake in oven for 55 minutes.
• Increase heat to 350 degrees and bake 10-15 minutes more until an inserted wooden pick comes out clean.
• Invert pan to cool.
• Some suggested frostings are Caramel, Seafoam or a Vanilla Glaze.