Best Poppy Seed Chiffon Cake

Name: Best Poppy Seed Chiffon Cake
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 1/2 cup poppy seeds; 1 cup water; 8 eggs, separated; 2 cups 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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 45 min. + standing Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Marilyn Beck

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

This attractive cake never seems to fail, and it’s very moist. It’s a great choice for that special birthday celebration. —Marilyn Beck, Medicine Hat, Alberta

TEST KITCHEN APPROVED

Best Poppy Seed Chiffon Cake

3 Reviews Add your review

Yield:12 servings

Prep:45 min

Cook:50 min

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Ingredients

1/2 cup poppy seeds
1 cup water
8 eggs, separated
2 cups 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

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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.