Poppy Seed Chiffon Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/3 cup orange juice
• 3 large eggs, separated
• 1 teaspoon poppy seeds
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a separate bowl, beat the sugar and oil together until light and creamy.
4. Add the orange juice and egg yolks to the sugar mixture, and beat until combined.
5. Stir in the poppy seeds, then slowly add the flour mixture, stirring until just combined.
6. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the cake batter until just combined, then pour into the prepared cake pan.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool on a wire rack for 10 minutes, then invert onto a plate and cool completely before glazing.

Interesting Facts

• Chiffon cake is a type of cake that uses vegetable oil instead of butter.
• Chiffon cakes are known for their light, airy texture and are often flavored with fruits or spices.
• Poppy seeds are believed to have originated in India and have been used in baking and cooking for centuries.