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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