Poppy Seed Chiffon 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.

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 CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Set oven to 350 degrees.
• Prepare a 10-inch ungreased tube pan.
• In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
• In a large bowl, sift together flour, sugar, baking powder and salt.
• Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
• Beat until smooth (about 5 minutes).
• In another bowl, beat the egg whites until stiff peaks form.
• Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
• Pour the batter into the tube pan.
• Bake for 1 hour or until cake tests done.
• Invert pan to cool completely before icing.
• For icing: whip cream.
• Add in the sugar, vanilla and cocoa; beat/blend until combined.
• **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

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.