Clementine poppy seed chiffon cake

6 servings
20 min
45 min
Very Easy
A delicious cake which is eaten with any hot beverage.


Number of serving: 6

1 3/4 cups Self Rising Flour

1/8 teaspoon of salt


1/2 cup of sugar

3/4 cup Clementine juice(orange juice will do)

2 tablespoons lime juice

1/4 cup poppy seeds

zest of 1 orange

1/4 cup of vegetable oil

6 egg yolks


3/4 cup of sugar

6 egg whites

1 teaspoon of cream of tartar


  • Pre-heat oven to 325 degree F. Sieve (A) ingredient in a mixing bowl until well combined.
  • Mix ingredient (B) following the list, adding the egg yolks last, until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
  • Whisk ingredient (C) in mixer on low speed until foamy, then add in the cream of tartar and increase speed to medium high. Continue to whisk until it thickens, then slowly add in the sugar.
  • Whisk until thick and shinny. It should be soft but stiff and thick.Fold 1/3 of the egg whites into the egg yolks mixture and mix well.
  • When well mixed, pour in the rest of the whisked eggwhites and fold in gently, from the center, to the bottom and fold mixture, turning mixing bowl as you go.
  • Fold until well combined.Pour batter into ungreased 10" tube pan and bake for 45 - 50 minutes or use a bamboo skewer to test the cake for doneness, it should come out clean.
  • Invert cake, let the center tube rest on a stainless funnel or a steady bottle and let it cool complete in the pan. When cooled, loosen the edge and bottom of the pan by running a flat cake spatula/knife and remove cake.


Clementine Poppy Seed Chiffon Cake, photo 1Clementine Poppy Seed Chiffon Cake, photo 2Clementine Poppy Seed Chiffon Cake, photo 3Clementine Poppy Seed Chiffon Cake, photo 4Clementine Poppy Seed Chiffon Cake, photo 5

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