During our last gathering, one of them bought 3 of us(who likes to bake) some poppy seeds. I'm so touched that she remembered from our previous conversations that we would love to get our hands on some poppy seeds. In case you are wondering, poppy seeds are banned in Singapore. I think the authorities feared that we, laymen, are able to grow the opium plant from that, and become illegal drug dealers, LOL.
Poppy seeds are commonly paired with lemon in baked goods. I decided to try another citrus and see how it will turn out. A normal butter cake would be so boring. What about a chiffon?
Chiffons are notoriously finicky cakes, well, at least to me. It's all about whipping the egg whites to the right consistency. Underwhip and the cake will not rise to its full glory, overwhip and the whites will weep, literally. I have included some pics below which hopefully will be useful.
Orange Poppy Seed Chiffon Cake
100g cake flour(I use Top Flour)
1 tsp baking powder
1/4 tsp salt
20g poppy seeds
Zest of one orange
60g neutral-tasting oil*
6 egg yolks
90g fresh orange juice
6 egg whites
1/4 tsp cream of tartar
1)Pre-heat oven to 180C. Have a 9-inch ungreased tube pan ready.
2)Sift flour and baking powder 3 times, add in salt and 55g sugar. Whisk to mix well and make a well in the centre.
3)Into the well, add in oil first, followed by egg yolks and orange juice. Using the whisk, combine until smooth. Do not stir vigorously.
4)Sift the mixture into another bowl using a fine sieve to remove any flour lumps. Add in poppy seeds and orange zest. Whisk gently to mix
5)In a clean bowl of a stand mixer, beat egg whites with cream of tartar and beat until there are no more large bubbles. Add in 55g sugar gradually and beat until stiff peaks.
6)Add about ¼ of the beaten egg whites into the egg yolk mixture and gently stir with the whisk to lighten the mixture.
7)Gently fold in the remaining egg whites using a spatula. FOLD, NEVER stir the mixture or you will risk deflating the delicate egg whites
8)Pour mixture into the pan and bake for 45-50 mins or until cooked.
9)Immediately invert the pan and let cool completely before unmolding.
* I use 30g coconut oil and 30g macadamia nut oil because that's what I have left. Feel free to use other neutral-tasting oil.