Mollie’s Poppy Seed Chiffon Cake

1 cup (2 sticks) butter

1½ cups sugar

4 large eggs, separated

1 teaspoon baking soda

2 cups all-purpose flour, sifted

1 cup sour cream

1 tablespoon vanilla

2 ounces poppy seeds

Sifted confectioners’ sugar, for garnish

Preheat the oven to 350 degrees.

In a large bowl cream the butter and sugar. Stir in the egg yolks.

In a medium bowl combine the baking soda and flour. Add the flour mixture alternately with the sour cream to the creamed mixture. Stir in the vanilla.

In a medium bowl beat the egg whites until stiff. Gently fold into the batter. Spread the batter evenly in an ungreased 10-inch tube pan. Bake 1 hour.

Turn the pan upside down when done and cool thoroughly. Take a spatula and run it around the side of the pan. Remove the cake from the pan and place, rounded side up, on a serving plate. Sprinkle the cake with confectioners’ sugar when the cake is totally cool.

Makes 10 to 12 servings

Stephanie Siebert, Lady Stephanie
Red Hat Rebels,
Las Vegas, Nevada