This post needs to be started with a disclaimer: everything that I post on this website I have made and photographed. However, I did not make this cake. My wonderful Auntie Nicolle did. She always makes this cake whenever we come to visit and the one time I attempted to make it, it didn’t rise. I haven’t tried again. When she came over for supper recently, she promised to bring this cake. So she did all the work, and I just took the picture. Oh, and ate it of course. With cream. Lots of cream.
This is the lightest, fluffiest, dreamiest cake ever.
This recipe has 7 eggs in it. Yes, 7. The trick (or so I was told after I flopped it) is to make sure that your eggs are at room temperature.
And of course, make sure that you top with buttercream icing.
Poppy Seed Chiffon Cake
Ingredients
- 7 eggs room temperature
- 1/2 tsp cream of tartar
- 1/2 cup poppy seed
- 1 cup water
- 2 cups flour
- 1/4 tsp salt
- 1 tbsp baking powder
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 tsp vanilla
Instructions
- Preheat oven to 325°F.
- Separate eggs. In a medium bowl, beat egg whites with cream of tartar. Set aside.
- In a large bowl, mix egg yolks together with remaining ingredients. Fold in egg whites. Pour into ungreased tube pan with removable bottom.
- Bake in preheated oven for 50 minutes. Increase oven temperature to 350°F and bake for 10 minutes.
- Remove cake from oven, turn upside down and remove pan. Cool completely. Ice with buttercream icing.
No Comments