Poppy Seed Chiffon Cake
Indulge in the airy elegance of a Poppy Seed Chiffon Cake—a light and fluffy dessert that’s both visually stunning and irresistibly delicious. This classic chiffon cake is infused with the subtle crunch of poppy seeds and flavored with pure vanilla, creating a delightful texture and aroma in every bite. Its delicate structure is achieved by folding stiffly beaten egg whites into a smooth, yolk-based batter made with cake flour and a hint of baking powder. Baked to perfection in an ungreased tube pan, this cake rises impressively, cooling upside down to maintain its height and feather-light crumb. Serve it simply with a dusting of powdered sugar or pair it with fresh fruit and whipped cream for an extra-special treat. Perfect for celebrations or everyday indulgence, this poppy seed chiffon cake is a showstopper for any occasion!
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Recipe Information
Ingredients
- 200 grams Cake flour
- 200 grams Granulated sugar (divided)
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 5 large Egg yolks
- 7 large Egg whites
- 120 milliliters Water (room temperature)
- 80 milliliters Vegetable oil
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoons Cream of tartar
- 15 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 160°C (325°F). Ensure your tube pan is clean and ungreased for proper rising.
In a large bowl, sift together the cake flour, 150 grams of granulated sugar, baking powder, and salt. Mix in the poppy seeds.
Whisk the egg yolks in a medium bowl until pale. Add the water, vegetable oil, and vanilla extract, then mix until uniform.
Make a well in the center of the dry ingredients and pour the egg yolk mixture in. Whisk until smooth and well combined.
In a separate large bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed. Gradually add the remaining 50 grams of sugar and continue beating until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan to cool upside down. This prevents the cake from collapsing as it cools.
Once the cake is completely cool, run a knife around the edges of the pan and the center tube to release the cake.
Transfer the cake to a serving plate and dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 21.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
