Hazelnut Chiffon Cake
2 1/4 cups cake flour
1 1/2 cups sugar
1 cup finely chopped hazelnuts, toasted
1 teaspoon baking powder
1/2 teaspoon salt
5 egg yolks
2/3 cup water
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 egg whites
1 1/2 teaspoons cream of tartar
In a large mixing bowl, combine the flour, sugar, hazelnuts, baking powder and salt.
Whisk the egg yolks, water, oil and vanilla; add to dry ingredients.
Beat until well blended.
In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
Gently spoon into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest rack at 325 degrees F for 60-70 minutes or until top springs back when lightly touched.
Immediately invert the cake pan onto a wire rack; cool completely.
Carefully run a knife around edges and center tube to loosen; remove cake.