Poppyseed chiffon cake is an old-fashioned recipe and I discovered it when my mother-in-law made it years ago. It’s like an angel food cake that has been glammed up and was one of my favourite desserts that she made.
Poppyseed chiffon cake is so easy to make and uses an angel food cake pan, working on the same method of baking, so no messy buttering of a pan is needed!
Poppyseed Chiffon Cake
Ingredients
Cake
- 1/2 cup poppyseeds
- 2 cups of cake flour spooned and levelled
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup grapeseed oil olive will also work
- 7 egg yolks
- 2 teaspoons vanilla
- 1/4 teaspoon baking soda
- 7 egg whites
- 1/2 teaspoon cream of tartar
Lemon Glaze
- 2 cups icing sugar
- 4-6 tablespoons of fresh lemon juice
Instructions
Poppyseeds
- Combine the poppyseeds with 1 cup of water and let soak for 2 hours.
Dry Mix
- In a bowl, sift together the cake flour, sugar, baking powder, and salt.
Wet Mix
- Combine the egg yolks, oil, and vanilla in a small measuring cup, whisking lightly to break up the yolks.
- Form a well in the dry mix and add the poppyseeds (with water) and the wet mix.
- Whisk to combine.
Egg Whites
- Beat the egg whites and cream of tartar until stiff peaks form. This step is very important, as the egg whites must be at the stiff peaks stage for the cake to rise properly.
- Add the above mix to the egg whites and fold in until fully incorporated.
Baking
- Pour batter into an un-greased angel food cake tin and bake for 50 minutes at 325°F.
- Bake for an additional 10-15 minutes at 350°F, until a skewer comes out clean.
- Turn pan upside down to fully cool.
- On fully cooled, combine the glaze ingredients until you have the desired consistency and drizzle lemon glaze over the top of the cake.
POPPYSEED CHIFFON CAKE