POPPY SEED CHIFFON CAKE
This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, water, oil, lemon extract, lemon zest and poppy seed filling. Add to dry ingredients; beat until well blended. In another bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into egg yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around edge and center tube of pan. Invert cake onto a serving plate., For frosting, beat butter and confectioners' sugar in a large bowl. Add the lemon juice, extract and enough milk to achieve desired consistency. Frost cake.
Nutrition Facts : Calories 438 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 237mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
BEST POPPY SEED CHIFFON CAKE
This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
POPPY SEED CHIFFON CAKE
This cake is quite easy to make and everyone who tries it tells me how good it tastes. The lemon frosting really accents the flavor of the cake.
Provided by Allrecipes Member
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil, egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into an ungreased 10-in. tube pan. Bake at 350 degrees F for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan.
- For frosting, cream butter and sugar in a mixing bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake.
Nutrition Facts : Calories 577.3 calories, Carbohydrate 93.9 g, Cholesterol 100.9 mg, Fat 19.7 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 265.6 mg, Sugar 56.3 g
POPPY SEED CHIFFON CAKE
Make and share this Poppy Seed Chiffon Cake recipe from Food.com.
Provided by Maureen Heon
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
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.
POPPY SEED CHIFFON CAKE
Posted as a request. From a "Company's Coming" Cakes cookbook. Prep time is a guess and doesn't include the 2 hr. standing time to soak the poppy seeds.
Provided by Rhonda J
Categories Dessert
Time 2h15m
Yield 1 angel food tube pan
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4108.9, Fat 178.3, SaturatedFat 32.3, Cholesterol 1347.2, Sodium 3961.1, Carbohydrate 549.8, Fiber 11.7, Sugar 313.5, Protein 83.3
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