Poppyseed chiffon cake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,897.2
  • Total Fat: 174.9 g
  • Cholesterol: 1,288.0 mg
  • Sodium: 4,140.8 mg
  • Total Carbs: 518.7 g
  • Dietary Fiber: 13.8 g
  • Protein: 75.4 g

View full nutritional breakdown of Poppyseed chiffon cake calories by ingredient
Submitted by:


No lemon poppyseed cake! No lemon poppyseed cake!
Number of Servings: 1


    0.5 tsp Cream Of Tartar
    2 cup Flour, white
    1.5 cup Granulated Sugar
    2 tsp Vanilla Extract
    5 large Egg white, fresh
    7 large Egg Yolk
    3 tsp Baking Powder
    1 tsp Salt
    .5 cup Sunflower Oil
    8 tbsp Poppy seed


In large bowl mix together flour, sugar, baking powder and salt (Part I ingredients)
Sift 4 times.
In separate bowl (do not mix) put oil, egg yolks, water, vanilla. (Part II ingredients)
Make a well in flour mix and add egg yolk mix.
Mix together with hand mixer until blended.
Blend in poppy seeds.
In large mixing bowl whip egg whites and cream of tartar with mixer on high speed until stiff.
Fold batter into egg whites until blended.
Pour into tube baking pan.
Bake 50 to 60 mins at 325 degrees.
Invert upside down to cool.
Serve with berries and Chantilly Cream.

Serving Size: 8 to 12

Number of Servings: 1

Recipe submitted by SparkPeople user MAKEUPFOX.

TAGS:  Desserts |

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