Tuesday, January 19, 2016

Poppy Seed Chiffon Cake ....Celebrations

The importance of celebration.....
If we don't take the time and energy to celebrate the moments, the relationships,
wins and losses in our lives, it will feel less meaningful and special.
In turn we feel less joy and fulfillment.
Let's bring more meaning into our world by celebrating
and honouring those special moments and people.
This was what I did for our youngest son's birthday. When you lose a child, the children that are left behind become so much more precious. Celebrate each and every moment and the memories will be there forever. For Rick's birthday I baked a family birthday favorite.....Poppy Seed Chiffon Cake.
I hope you bake it for your special celebration

Poppy Seed Chiffon Cake

The poppy seeds have soaked overnight in the water.

All the dry ingredients sifted and mixed.

Sunflower oil is measured and ready.
Egg yolks and vanilla ready to be mixed.
The wet ingredients have been mixed together ready for folding into the egg whites.

The egg whites are perfectly beaten to stiff peaks

All the ingredients are folded together and into the ban for the baking

The ingredients to make the frosting

The flour and milk have been cooked, cooled and ready to make frosting.

1/2 cup poppy seeds
1 cup cold water

2 cups all purpose flour
1 Tablespoon baking powder
11/2 cup sugar (can use less)
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegetable/sunflower oil
7 eggs, separated
2 teaspoon vanilla
1/2 teaspoon cream of tartar

1 cup milk (I use 1%) do not use skim
4 Tablespoons flour
1/2 cup butter
1/2 cup shortening or coconut butter
1 cup sugar
2 teaspoon vanilla

For the Cake:
Soak poppy seeds in water for several hours or overnight.
Preheat oven to 325 degrees
Sift together next 5 ingredients into a large bowl.
In another bowl combine the oil, egg yolks and vanilla.
Pour the dry ingredients into the poppy seed and water mixture and mix well.
Beat egg whites and cream of tartar until stiff.
Fold egg whites into the egg yolk/flour mixture gently.
Pour into a large 10" or 25 cm tube pan.
Bake for 50 minutes, increase heat to 350 degrees and bake a further 20-25 minutes.
Invert pan until the cake is completely cool. (I usually flip the cake onto a wine bottle)
Remove from pan and ice. You can slice and ice in between layers but will need to double the frosting amount.
In a small saucepan heat milk and flour and cook until thickened. Cool and set aside.
In a mixer beat butter, shortening, sugar and vanilla for 4 minutes until light.
Add the cooled milk mixture a tablespoon at a time and continue to beat for another 4 minutes.
Colour with your favorite food colouring if you like.
Frost your cake as you wish and enjoy!
Refrigerate leftover cake....it also freezes very nicely

'God is the ARM that will hold you at your weakest.  The EYE that will see you at your darkest.
and the HEART that will love you at your worst'

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