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Poppy Seed Chiffon Cake Recipe

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This recipe for Poppy Seed Chiffon Cake, by , is from The Skwarchuk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
- Mom - Baba - Baba Baba

Category:
Category:

Ingredients:  
Ingredients:  
Soak 1/2 cup poppy seeds in 1 cup water for 2 hours. (Ground poppy seed for 1/2 hour).
21/4 cups cake flour
3 teaspoons Baking Powder
11/2 cups sugar
1/2 cup Mazola (cooking oil)
7 eggs
2 teaspoons vanilla
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

Directions:
Directions:
Soak poppy seeds.

In a bowl sift together flour, baking powder, and sugar. Make a well and add egg yolks, oil, poppy seed that you soaked and vanilla. Beat 10 minutes until smooth.

In a clean bowl beat egg whites, salt, baking soda and cream of tartar.

Mix the egg white mixture into the poppy seed mixture.

Bake 1 hour at 350 degrees.

Cool for one hour before removing from pan.

Ice with the Poppy Seed Icing.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A family favourite.

 

 

 

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