LEMON POPPY SEED CHIFFON CAKE

7 eggs, separated
1/2 tsp (2 mL) cream of tartar
2 cups (500 mL) flour
1 1/2 cups (375 mL) sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 cup (250 mL) water
1/2 cup (125 mL) oil
1/2 cup (125 mL) poppy seeds
3 tbsp (40 mL) grated lemon peel
2 tsp (10 mL) vanilla
1/4 tsp (1 mL) baking soda

Preheat oven to 325°F (160°C). Using medium speed of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form; set aside.

Sift flour, sugar, baking powder and salt into a bowl. Using a spoon, make a well in centre of flour mixture. Add egg yolks and next 6 ingredients (water through baking soda) to well. Using medium speed of an electric mixer, beat until smooth.

Gently fold flour mixture into beaten egg whites. Pour batter into an ungreased 10 inch (25 cm) tube pan.

Bake for 50 minutes. Increase oven temperature to 350°F (180°C) and continue baking for 10 – 15 minutes or until top springs back when lightly touched. If pan has legs attached, invert pan and let cake cool completely in pan. Alternatively, cake may be cooled by inverting pan onto neck of a long-necked bottle. Serves 12.

 
Last updated on May 19, 2017