Hi, I am Laura. Today, I will show you a way to prepare poppy seed & cream cheese chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look 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 current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Poppy Seed & Cream Cheese Chiffon Cake is something which I’ve loved my whole life.
To be with this recipe, we have to prepare a few ingredients. You can have 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
- Make ready 4 Egg yolks
- Take 60 grams Cake flour
- Prepare 2 tbsp Milk
- Take 20 grams Granulated sugar
- Take 15 grams Poppy seeds
- Prepare 4 Egg whites
- Get 50 grams Granulated sugar (fine)
- Take 1/2 tsp Lemon juice
- Take 1/4 tsp or Cream of tartar
Steps 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.
So that’s going to wrap it up for this exceptional dish poppy seed & cream cheese chiffon cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
