Recipe of Homemade Poppy Seed & Cream Cheese Chiffon Cake
Poppy Seed & Cream Cheese Chiffon Cake Recipe
Hi, I am Valerie. Today, we're going to make 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. Nowadays, I will make it a 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 favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Poppy Seed & Cream Cheese Chiffon Cake is something that I've loved my entire life. They are nice and they look wonderful.
Poppy Seed & Cream Cheese Chiffon Cake is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes yummy. It's appreciated by millions every day. Poppy Seed & Cream Cheese Chiffon Cake is something which I've loved my entire life. They're nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have poppy seed & cream cheese chiffon cake using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Poppy Seed & Cream Cheese Chiffon Cake:
- Get 200 grams of Cream cheese.
- Take 4 of Egg yolks.
- Make ready 60 grams of Cake flour.
- Make ready 2 tbsp of Milk.
- Take 20 grams of Granulated sugar.
- Prepare 15 grams of Poppy seeds.
- Get 4 of Egg whites.
- Prepare 50 grams of Granulated sugar (fine).
- Take 1/2 tsp of Lemon juice.
- Get 1/4 tsp of 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..
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