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Poppy Seed Chiffon Cake
Servings:
12
servings
Author:
The Gourmet Housewife
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.