POPPY SEED CHIFFON BUNDT CAKE

Poppy Seed Chiffon Bundt Cake image

This terrific cake recipe was given to me by my grandchild. I hope you enjoy it as much as we do.

Provided by Taste of Home

Time 1h30m

Yield 12-16 servings.

Number Of Ingredients 11

Ingredients

7 eggs, separated
1/2 cup poppy seeds
1 cup hot water
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Steps:

Let eggs stand at room temperature for 30 minutes. In a small bowl, soak poppy seeds in hot water for 15 minutes. , In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water. Add to dry ingredients; beat until well blended. , In another large bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter. , Pour into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350° for 50-55 minutes or until cake springs back when lightly touched. , Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 271mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.