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