My mother was always baking something for her large family of 7; we rarely ate store bought desserts, breads or candy. One of my Mom's most impressive desserts was her Chiffon Poppy Seed Cake. An amusing memory about this cake was that whenever it got baked we knew one thing was sure to be happening - a TUPPERWARE PARTY! Growing up in small town, Humboldt, Saskatchewan, a tupperware party was quite the event. All of us children had to help Mom clean the house until it sparkled while she baked an amazing collection of cakes and squares to serve all the ladies.
I don't recall Mom frosting her Poppy Seed Cake; we ate it with berries and whipped cream, but if you like, it would taste great with a simple Vanilla Cream Cheese Frosting.
Here's the recipe from my Mom's Hilroy scribbler of favourite recipes.
|Mom's Chiffon Poppy Seed recipe|
|Mom's Hilroy scribbler of recipes|
Chiffon Poppy Seed Cake
by Laureen King from ArtandtheKitchen
recipe courtesy of Cecilia Lopinski
1 1/2 cups sugar
3 teaspoons Baking Powder
1 teaspoon salt
1/2 cup vegetable oil
7 unbeaten egg yolks
3/4 cup cold water
2 teaspoons vanilla
1/2 cup poppy seeds
1 cup egg whites
1/2 teaspoon cream of tartar
- 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.
Chocolate Chiffon - 3 tsp Cocoa
Spice Chiffon - 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp allspice