Hello, I’m Kate. Today, I’m gonna show you how to make poppy seed & cream cheese chiffon cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna 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 popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Poppy Seed & Cream Cheese Chiffon Cake is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have poppy seed & cream cheese chiffon cake using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Poppy Seed & Cream Cheese Chiffon Cake:
- Prepare 200 grams Cream cheese
- Prepare 4 Egg yolks
- Prepare 60 grams Cake flour
- Take 2 tbsp Milk
- Get 20 grams Granulated sugar
- Take 15 grams Poppy seeds
- Get 4 Egg whites
- Make ready 50 grams Granulated sugar (fine)
- Take 1/2 tsp Lemon juice
- Prepare 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.
So that is going to wrap it up for this special dish poppy seed & cream cheese chiffon cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
