Hazelnut Chiffon Cake Recipe

2.5 2 3
Hazelnut Chiffon Cake Recipe
Hazelnut Chiffon Cake Recipe photo by Taste of Home
Publisher Photo

Hazelnut Chiffon Cake Recipe

Read Reviews
2.5 2 3
Publisher Photo
The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. —Joylyn Trickel
MAKES:
12-16 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour + cooling

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 2005, p261

Nutritional Facts

1 slice: 399 calories, 22g fat (7g saturated fat), 87mg cholesterol, 190mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 6g protein.

  • 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
  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. Yield: 12-16 servings.
Originally published as Hazelnut Chiffon Cake in Test Kitchen Favorites 2004 2005, p261

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHazelnut Chiffon Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Mandy-poose User ID: 8684749 240988
Reviewed Jan. 3, 2016

"Amazing! I have never made a chiffon before, but this worked like a charm! It was soft like an angel-food cake, but WONDERFULLY nutty. Delicious! I have to confess, I doubled the vanilla and used all eight egg yolks. (so nothing was wasted and I didn't have to find another thing to cook) I'm not sure if all the frosting proportions are right for liquids to sugar/cocoa, but it's an easy butter-cream, no prob to adjust and mess with. Definitely a "do again!""

MY REVIEW
tap67 User ID: 8063140 206135
Reviewed Oct. 30, 2014

"This recipe is awful! It came out heavy and dry. The icing was nothing like it was supposed to be. I had to add to it to try to fix it. Horrible texture and taste. And I spent $10 on hazelnuts, so I'm not happy with this recipe at all."

Loading Image