The Limoncello Poppy Seed Chiffon Cake is a fine dessert that balances the acidity of the limoncello with the delicate crunch of poppy seeds. This light and ethereal cake will surely please those who like a little sweetness against the tanginess of citrus. Perfectly suited to be at the end of a family dinner or with a cup of tea, this chiffon cake is sure to astound the palate with its quite extraordinary taste.
Limoncello Poppy Seed Chiffon Cake, adapted from Italy, where limoncello is considered a dear lemon liqueur, makes a slice of Mediterranean sunshine for any table. The poppy seeds add a nutty flavor and a pleasing texture, with the airy chiffon cake making each bite feel light yet satisfied.
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup water
- 1/4 cup limoncello
- 2 tablespoons lemon zest
- 1 tsp. vanilla extract
- 1/4 cup poppy seeds
- 1/2 teaspoon cream of tartar
Recipe
- Preheat Oven: Preheat your oven to 325°F.
- Mix Dry Ingredients: In a large bowl, sift the cake flour, 1 1/4 cups of sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the egg yolks, water, vegetable oil, limoncello, lemon zest, and vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in poppy seeds.
- Beat Egg Whites: In another bowl, beat the egg whites along with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter until it is fully incorporated.
- Bake: Pour the batter into an ungreased chiffon cake pan and bake for 55–60 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool and Serve: Invert the pan on a wire rack to cool completely, then remove the cake. Dust with powdered sugar or a light glaze, and serve.
Nutritional Value
| S.N | Nutrition | Value |
| 1. | Calories | 300 per serving |
| 2. | Carbs | 40g |
| 3. | Proteins | 6g |
| 4. | Fats | 12g |
| 5. | Fiber | 1g |
| 6. | Sugar | 25g |
Health Benefits
This Limoncello Poppy Seed Chiffon Cake makes for a light dessert that will help quench sweet cravings without overindulging in it. The addition of poppy seeds means some calcium, iron, and dietary fiber—quite a plus for bone health and digestion. Limoncello provides some antioxidants from lemons for general good health.
This Limoncello Poppy Seed Chiffon Cake is more than a treat; it’s a celebration of flavors brought together in one airy dessert. With its light texture and citrus flavor, it befits any setting, bringing a little bit of elegance and sunshine to your dessert table.
Also read: Best Homemade Gluten-Free Pancake Mix Ever: Your Easy Gluten-Free Pancake Recipe
Frequently Asked Questions
1. Can I make this cake without limoncello?
Yes, you can substitute limoncello by using lemon juice and a little more sugar to have the same kind of citrus flavor.
2. How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for longer freshness.
3. Will all-purpose flour work as well as the cake flour?
Yes, but it has a lighter texture because of the cake flour. If using all-purpose flour, then remove 2 tablespoons of flour from a cup and add cornstarch in its place.
4. How is it best served?
With a light glaze, whipped cream, or fresh berries.
