Hello, I’m Clara. Today, I will show you a way to make poppy seed & cream cheese chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Poppy Seed & Cream Cheese Chiffon Cake Recipe
Poppy Seed & Cream Cheese Chiffon Cake is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Poppy Seed & Cream Cheese Chiffon Cake is something that I’ve loved my whole life. They are fine and they look fantastic.
To be with this particular recipe, we must first prepare a few components. You can cook poppy seed & cream cheese chiffon cake using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Poppy Seed & Cream Cheese Chiffon Cake:
- Prepare 200 grams Cream cheese
- Get 4 Egg yolks
- Prepare 60 grams Cake flour
- Make ready 2 tbsp Milk
- Take 20 grams Granulated sugar
- Get 15 grams Poppy seeds
- Prepare 4 Egg whites
- Get 50 grams Granulated sugar (fine)
- Prepare 1/2 tsp Lemon juice
- Make ready 1/4 tsp or Cream of tartar
Instructions to make Poppy Seed & Cream Cheese Chiffon Cake:
- Chill the egg white to be used for the meringue. Bring the cream cheese to room temperature. Sift the flour. Preheat the oven to 180°C.
- Cream the cream cheese to soften. Add the granulated sugar and mix. Add the beaten egg yolk in 4 batches and mix it in each time.
- Gradually pour in the milk and mix. Add the sifted flour and mix it in. Don’t overmix.
- Lightly stir in the poppy seeds.
- Use a hand mixer to beat the egg whites. Add the lemon juice (or cream of tartar) and a little bit of fine granulated sugar. Whip on high speed for 4 minutes.
- Add half of the remaining granulated sugar and whip for 1 minute. Add the rest of the sugar and whip for another minute. Make sure it doesn’t become lifeless and flavorless.
- Add 1/3 of the meringue to the bowl with the egg yolk and use a whisk to stir it in gently. Return the mixture to the meringue bowl and use a rubber spatula to stir it quickly about 40 times.
- Pour into the cake pan and bake for 40 minutes at 180°C.
- After it has baked, turn it upside down immediately and leave it like that to cool. Once cooled, use a chiffon knife to gently remove from the cake pan.
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