Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A perfect ending to serve to guests. Prep time does not include soaking the poppy seeds and preparing the frosting. Make certain to frost the cake just prior to serving. Ingredients:
1/2 cup poppy seed |
1 cup boiling water |
2 cups flour |
1 3/4 cups sugar (can use less sugar if desired) |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 cup oil (not olive oil) |
2 1/2 teaspoons vanilla |
7 eggs, seperated |
1/4 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1 pint whipping cream |
1/2 cup sugar |
2 tablespoons vanilla |
3 tablespoons unsweetened cocoa, sifted |
Directions:
1. Set oven to 350 degrees.
2. Prepare a 10-inch ungreased tube pan.
3. In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
4. In a large bowl, sift together flour, sugar, baking powder and salt.
5. Make a well in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
6. Beat until smooth (about 5 minutes).
7. In another bowl, beat the egg whites until stiff peaks form.
8. Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
9. Pour the batter into the tube pan.
10. Bake for 1 hour or until cake tests done.
11. Invert pan to cool completely before icing.
12. For icing: whip cream.
13. Add in the sugar, vanilla and cocoa; beat/blend until combined.
14. **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.
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