Poppy Seed Chiffon
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
32
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Milk1 cup
Poppy Seed2 cups
Cake Flour (sifted)1.5 cups
White Sugar1 tbsp
Baking Powder1 tsp
Salt1 cup
Vegetable Oil7
Eggs2 tsps
Vanilla Extract1 tsp
Cream Of TartarDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Wash angel food tube pan in hot soapy water to ensure it is totally grease-free
3
Combine milk and poppy seeds in small bowl
4
Let stand 2 hours
5
Bring the eggs to room temperature
6
Sift flour, sugar, baking powder and salt into medium mixing bowl
7
Make a well in center
8
Add the vegetable oil
9
Separate the eggs and add the yolks, vanilla and lemon flavoring
10
Add poppy seed mixture to well
11
Set aside
12
Don't beat yet
13
In large mixing bowl beat egg whites and cream of tartar until very stiff
14
Using same beaters beat egg yolk/flour mixture until smooth and light
15
Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear
16
Do not stir
17
Pour into ungreased 10 inch angel food tube pan
18
Bake in oven for 55 minutes
19
Increase heat to 350 degrees F (175 degrees C) and bake 10 to 15 minutes more until an inserted wooden pick comes out clean
20
Invert pan to cool
21
Ice with Vanilla Glaze, Caramel Icing or Seafoam Frosting