Hi, I’m Kate. Today, I will show you a way to make poppy seed & cream cheese chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. 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 favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Poppy Seed & Cream Cheese Chiffon Cake is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Get 200 grams Cream cheese
- Get 4 Egg yolks
- Get 60 grams Cake flour
- Make ready 2 tbsp Milk
- Make ready 20 grams Granulated sugar
- Take 15 grams Poppy seeds
- Take 4 Egg whites
- Take 50 grams Granulated sugar (fine)
- Prepare 1/2 tsp Lemon juice
- Get 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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