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Hazelnut Chiffon Cake Recipe

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The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. —Joylyn Trickel

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Hazelnut Chiffon Cake Recipe

Prep: 1 hour Bake: 1 hour + cooling

Yield: 12-16 Servings

60 60 120

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 egg yolks
2/3 cup water
1/2 cup canola oil
1 tablespoon vanilla extract
8 egg whites
1-1/2 teaspoons cream of tartar
MOCHA FROSTING:
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

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.
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.
In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake. Yield: 12-16 servings.

Originally published as Hazelnut Chiffon Cake in Test Kitchen Favorites 2004 , p261

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