Hazelnut Chiffon Cake

Name: Hazelnut Chiffon Cake
Ingredients: 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 large egg yolks, room temperature; 2/3 cup water; 1/2 cup canola oil; 1 tablespoon vanilla extract; 8 egg whites; 1-1/2 teaspoons cream of tartar; 3/4 cup butter, softened; 1-1/2 cups confectioners' sugar; 2 tablespoons baking cocoa; 1 teaspoon vanilla extract; 2 to 3 tablespoons hot brewed coffee

16 ingredients

3 steps

Ingredients

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 large egg yolks, room temperature
2/3 cup water
1/2 cup canola oil
1 tablespoon vanilla extract
8 egg whites
1-1/2 teaspoons cream of tartar
3/4 cup butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons baking cocoa
1 teaspoon vanilla extract
2 to 3 tablespoons hot brewed coffee

Directions

1

In a large 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 bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
2

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° for 60-70 minutes or until top springs back when lightly touched. Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.
3

In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.