Hazelnut Chiffon Cake
Total TimePrep: 1 hour Bake: 1 hour + cooling
- 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
- 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
- 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.
Nutrition Facts1 slice: 399 calories, 22g fat (7g saturated fat), 87mg cholesterol, 190mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 6g protein.
Sep 16, 2019
One of my all-time favorite cakes. I too used all the egg yolks. I often use hazelnut oil instead of canola oil to boost the hazelnut flavor.
Nov 19, 2018
This recipe gave excellent results. Made double batch, baked at 145 degrees in turbo fan force oven for 60 minutes. Transferred 3/4 of total caster sugar in to egg white mix to make silkier meringue. And I used all of the yolks - did not waste any.
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!"
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.