Best Poppy Seed Chiffon Cake Recipes

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.

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

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.

Steps:

• Set oven to 350 degrees.
• Prepare a 10-inch ungreased tube pan.
• In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
• In a large bowl, sift together flour, sugar, baking powder and salt.
• Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
• Beat until smooth (about 5 minutes).
• In another bowl, beat the egg whites until stiff peaks form.
• Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
• Pour the batter into the tube pan.
• Bake for 1 hour or until cake tests done.
• Invert pan to cool completely before icing.
• For icing: whip cream.
• Add in the sugar, vanilla and cocoa; beat/blend until combined.
• **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

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.

Steps:

• In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
• Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
• In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
• Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.