Poppy Seed Chiffon Cake
First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.
Ingredients
  • 7 eggs, separated
  • 1/2 tsp cream of tartar
  • 1 cup water
  • 1/2 cup poppy seeds
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1/4 tsp baking soda
Instructions
  1. Soak 1/2 cup of poppy seeds in 1 cup of boiling water. Let cool to lukewarm.
  2. Preheat oven to 325°F. Using medium speed of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form; set aside.
  3. Sift flour, sugar, baking powder and salt into a bowl. Using a spoon, make a well in centre of flour mixture. Add slightly beaten egg yolks, oil, vanilla, and baking soda. Beat until smooth (I use a whisk).
  4. Gently fold flour mixture into beaten egg whites. Pour batter into an ungreased 10 inch tube pan.
  5. Bake for 50 minutes until top springs back when lightly touched.
  6. Invert pan (I use a small glass to set it on).
  7. Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
  8. Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/poppy-seed-chiffon-cake/