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Lemon-Poppy Chiffon Cake – Country Living

Lemon-Poppy Chiffon Cake - Country Living recipe image
This International dessert features Unsifted cake flour 1/2 teaspoon Cream of tartar, Sugar 4 lg Egg yolks, Poppy seeds 1/2 c Canola or other vegetable, Baking powder -oil, Finely grated lemon rind 1/2 c Water. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 965.2
Dietary: Vegetarian
Description
This International dessert features Unsifted cake flour 1/2 teaspoon Cream of tartar, Sugar 4 lg Egg yolks, Poppy seeds 1/2 c Canola or other vegetable, Baking powder -oil, Finely grated lemon rind 1/2 c Water. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 1/4 cups Unsifted cake flour
  • 1/2 teaspoons Cream of tartar
  • 1 1/4 cups Sugar 4 lg Egg yolks
  • 3 tablespoons Poppy seeds
  • 1/2 cups Canola or other vegetable
  • 1 tablespoons Baking powder -oil
  • 1 tablespoons Finely grated lemon rind
  • 1/2 cups Water
  • 1/4 teaspoons Salt
  • 1/4 cups Lemon juice
  • 8 lg Egg whites, at room
  • 1 teaspoons Lemon extract
Directions
  1. 1
    temperature 1.
  2. 2
    In medium bowl, combine flour, 1 C sugar, the poppy seeds, baking powder, lemon rind, and salt.
  3. 3
    Set aside.
  4. 4
    Heat oven to 325'F.
  5. 5
    In large bowl, with electric mixer on high speed,
  6. 6
    beat egg whites and
  7. 7
    cream of tartar until soft peaks
  8. 8
    form .
  9. 9
    Gradually beat in remaining 1/4 C sugar until stiff peaks form.
  10. 10
    Set beaten whites aside.
  11. 11
    Make a well in center of flour mixture.
  12. 12
    Add egg yolks, oil, water, lemon juice, and lemon extract;
  13. 13
    beat with mixer on medium speed until batter is smooth.
  14. 14
    Very gently fold lemon batter into beaten egg whites until uniformly combined.
  15. 15
    Spread batter into ungreased 10-inch tube pan with removable bottom.
  16. 16
    Bake 65 to 70 minutes or until cake tester inserted near center of cake comes out clean.
  17. 17
    Invert pan over funnel or bottle and cool completely.
  18. 18
    To remove cake from pan, with small metal spatula, carefully loosen cake around pan.
  19. 19
    Remove side of pan.
  20. 20
    Loosen center and bottom and remove bottom of pan from cake.
  21. 21
    Place cake, right side up, on serving plate; slice and serve.
  22. 22
    Country Living/November/1994 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 16

Amount Per Serving
Calories 965.2kcal
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 2077.6mg87%
Total Carbohydrate 189.4g64%
Dietary Fiber 3.4g14%
Sugars 76.9g
Protein 35.2g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, cake, canola, chiffon, country, cream, dessert, egg, extract, finely, flour, grated, international, juice, lemon, lemonpoppy, living, oil, other, poppy
Read it online: https://www.chefs-mate.com/recipe/lemon-poppy-chiffon-cake-country-living/