Chiffon Poppy Seed Cake
I hope you enjoy my Mom’s treasured recipe for amazing Chiffon Poppy Seed Cake. Cake that is so light, fluffy and delicious!
My Mom usually served her Chiffon Poppy Seed Cake with fresh berries and whipped cream. Frosting this cake with a cream cheese or buttercream frosting tastes great as well.
This year I participated in an amazing group The Canadian Food Experience Project hosted by Valerie Lugonja of A Canadian Foodie. Each month bloggers were asked to contribute to a variety of topics. September’s theme was “My Cherished Canadian Recipe”. Reflecting on the many recipes that I would consider “cherished” takes one on a long stroll down memory lane. It is quite amazing to think how many of our fond memories involve gatherings with friends or family sharing some delicious food.
My Mom was always baking something for her large family of 7. We rarely ate store bought desserts, breads or candy. One of Mom’s most impressive desserts was her Chiffon Poppy Seed Cake. An amusing memory I have about this cake was that whenever it got baked we knew one thing was sure to be happening – a TUPPERWARE PARTY! Â 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.
One of my most treasured cookbooks is Mom’s Hilroy scribbler of favourite recipes.
Chiffon Poppy Seed Cake
My Mom's recipe for Chiffon Poppy Seed Cake is amazing, so light and fluffy.
Ingredients
- Part I
- 2 cups cake flour
- 1 1/2 cups sugar
- 3 tsp Baking Powder
- 1 tsp salt
- Part II
- 1/2 cup vegetable oil
- 7 unbeaten egg yolks
- 3/4 cup cold water
- 2 tsp vanilla
- 1/2 cup poppy seeds
- Part III
- 1 cup egg whites
- 1/2 tsp cream of tartar
Instructions
- 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.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 7gFat: 13gSaturated Fat: 8gCholesterol: 113mgSodium: 236mgPotassium: 242mgFiber: 1gSugar: 25gVitamin A: 150IUCalcium: 132mgIron: 1mg
Tried this recipe?Let us know how it was!
Another exceptional cake recipe from my Mom is her Homemade Angel Food Cake.Â
What a gorgeous looking cake, so lucky to have all those wonderful memories!!
Thanks Tara, I was surprise that the cake turned out so well, I have never made a chiffon cake before!
What a hilarious memory – The Tupperware Party with your most cherished mommy made cake. I love that. So true, those Tupperware Parties had the best treats! This is a gorgeous cake and I really appreciate the notes from your mom in her special recipe book, too!
Big hug. I will be making this…
🙂
Valerie
Thanks Valerie, I am going to be making up some more of her recipes from the old Hilroy scribbler soon.
Wow, this looks amazing. I’m a huge fan of poppy seed, and I always opt for poppy seed muffins when given the choice, so I think I’ll have to try this out!
Thanks Colleen, its a great recipe, the cake rises so nice and high.
I absolutely love anything poppy seed! And this cake looks amazing. It turned out beautifully.
Redawna, thank you for the kind words.
How big is the tube pan?
Cynthia, it is a 10 inch tube pan.
Thank you, Laureen. I’m going to try it.
Is it possible to make these muffins as well?
I think the recipe would work well for cupcakes, just make sure to use paper liners.
Hi,
What if I do not have tube pan…normal baking pan is ok?
Thanks!
Donna, a normal baking pan should work, but the baking time may vary a bit.
Hi Lauren,
I came across this recipe today shared on Facebook by I Am Baker and clicked through since I actually have a poppyseed chiffon cake cooling right now. I made it for my husband’s birthday and poppyseed chiffon is his favourite cake that his Mom always made for him as a child. I thought it was really interesting that your recipe is almost identical to the recipe I have from my husband’s mom. She was born and raised in the Humboldt area (Middle Lake) and I think it was on old family recipe, also born and raised there. Neat!
Hi Krista, my fellow Saskatchewan girl. My Mom’s recipe was written in an old Hilroy scribbler. It would be interesting to know where the original recipe came from. I remember my Mom making her cake over 50 years ago. I wonder if our parents knew each other. Mine are still living in Humboldt.
I’ve made this cake umtine times and my family loves it! Whenever I look at your pictures my interest is drawn to another cake….Sour Cream Chiffon. Would you consider sharing the recipe?
Hi Sandra, I’m not sure what photo you are referring to “sour Cream Chiffon. Do you have a link, it might be one of my blogger friend’s recipe.
Hi Lauren,
Poppyseed Chiffon is my mom’s favourite, in an endeavour to recreate her favourite recipe. I shared the recipe with her and she was sure it was the same. I went through her cookbooks and the recipe was in the “Women of Unifarm” cookbook it was submitted by a Florence Keyser in 1971. Those ladies of the Prairies know how to share recipes. I wonder if this is where it begins.
Hi Krystel, its so wonderful cooking and baking our Mom’s old recipes. I’m not sure where my Mom got her recipe from but I know she was baking this cake before 1971. I always find it so sweet looking through her Hilroy scribbler showing names of friends and family where recipes came from.
Love it, just started a baking adventure . Everyone loves a good seed poppy chiffon cake. With fresh farm eggs, these chiffon so that I make are very plump.
Thank you so much Michelle. This is a special recipe for me from my Mom.
Hello,
So I across with this recipe. So my client want only 8″ I do have a Angel’s tube pan to use. Can I replace the vanilla extract to almond extract? Cause she wants almond poppyseed chiffon cake. Can I use only 8″ tube pan instead to 10″? And instead of vegetable oil shes requesting to use avocado oil cause of stomach upset for the canola oil.
Hi I do have questions please.
1. Can I bake this on 8″ Angel’s tube pan instead of 10″?
2. Can I use avocado oil instead of vegetable oil?( she preferred to use that instead)
3.and can I use almond extract instead of vanilla?
Thank you so much in advance!
Hi Maniecel,
If you want to bake in a 8″ pan I suggest using extra batter to make some cupcakes. This recipe is quite precise in measurements so can’t just be adapted for smaller batch. I have no idea if avocado oil will work as well as vegetable oil. Yes almond extract will work instead of vanilla. I would suggest if making this for a client, do a trial run with the adaptations you want to try. Enjoy!
Love this recipe,but do you soak the poppy seeds beforehand? I am also a prairie girl and do not get the opportunity to bake much with poppy seeds since my husband is not fond of them like I am. Seems to me the poppy seeds were always soaked when my mother would make this beautiful cake. I would just love to have had her recipe but sadly do not.
Hi Carol, no you don’t soak the poppy seeds. Aren’t old recipes the best!
My mom used to soak the poppy seeds too. Hmmm.
Mom’s old recipes are the best!
do you grease the pan prior to putting in the batter?
Hi Mary Jane, no you do not grease the pan.
I just made my very first chiffon cake from scratch. My hubby has been wanting one forever. It turned out amazing! Thanks for the recipe
I am from a little town in nortern Alberta and this recipe sounds so much like my mom’s recipe. I have one little hesitation though. It concerns the poppy seed. Do they not get soaked or chopped? I think they might be a bit rough to just put in cake unless they are soaked.
I love the memories and it is so nice to know many other people, especially from my home province and prairie Canada share these lovely memories of their mom making these gorgeous moist cakes!
Hi Carol Anne, the poppy seed go into the batter with no soaking or chopping. You buy the poppyseed in the bakery section of the grocery store.