Recipes

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.