Poppy seed chiffon cake

Poppy seed chiffon cake

Ingredients/Components

• sugar
• vanilla - 2 tsp
• milk - 2 c
• salt - 1 tsp
• flour
• baking powder - 3 tsp
• boiling water - 3/4 c
• egg whites - 1 c
• cream of tartar - 1 tsp
• poppy seed - 2/3 c
• Wesson oil - 1/2 c
• unbeaten egg yolks - 5 item
• poppy seed water - 1 item
• Sift together flour, sugar, baking powder and salt; make a well and add in order the Wesson oil, egg yolks, cooled poppy seed and vanilla
• pecans, cut very fine - 1 c

How to make poppy seed chiffon cake:

Stir boiling water and poppy seed until smooth and cool. Sift together flour, sugar, baking powder and salt; make a well and add in order the Wesson oil, egg yolks, cooled poppy seed and vanilla. Beat with spoon. Into large bowl put egg whites and cream of tartar; whip until stiff. Do not underbeat. Pour egg yolk mixture over whites and fold in. Bake at 325° for 55 minutes, then at 350° for 10 minutes.

Variation: May use 6 egg yolks, 1/3 cup poppy seed, 1/2 teaspoon cream of tartar and 1 tablespoon vanilla.Frosting for Poppy Seed Cake:4 egg yolks1 c. sugar2 c. milk2 Tbsp. flour2 Tbsp. vanilla1/4 tsp. salt1 c. pecans, cut very fine Mix sugar, flour and salt. Gradually add milk and beaten egg yolks. Cook, stirring constantly until thick. Add vanilla and stir often while cooking. Spread on sides and on top of cooled cake, then sprinkle with pecans.

Recipe categories: Desserts, Cakes, Canadian.