HAZELNUT CHIFFON CAKE
The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. -Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- 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 Facts : Fat 22 g fat (7 g saturated fat), Cholesterol 87 mg cholesterol, Sodium 190 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.
HAZELNUT CHIFFON CAKE
Make and share this Hazelnut Chiffon Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease, flour and line with parchment a 10 x 3 inch round cake pan.
- Reserving 2 tbl of sugar, sift together the sugar, flour, baking powder and salt.
- Set aside.
- In an electric mixer fitted with a paddle, beat the egg yolks at high speed.
- Turn to low and add the oil and vanilla.
- On low, gradually add the sifted dry ingredients, turn up speed mand beat until smooth.
- In an electric mixer with a whisk, whip egg whites until soft peaks form, graduaqlly add reserved 2 tbl sugar and co0ntinue to whip until whites are shiny and firm but not stiff.
- Fold 1/4 of the whites into the egg yolk mixture, then scrapethe egg yolk mixture back into the whites.
- Fold quickly to incorporate.
- Fold in the hazelnuts.
- Scrape into cake pan and bake until cake is golden and springs back when lightly touched.
- About 35 minutes.
- Cool.
Nutrition Facts : Calories 4196.4, Fat 253.2, SaturatedFat 29.6, Cholesterol 846, Sodium 1700, Carbohydrate 433.9, Fiber 23, Sugar 311.4, Protein 75.5
HAZELNUT CHIFFON CAKE
The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. --Joylyn Trickel
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- In a large mixing 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 mixing 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 degrees F for 60-70 minutes or until top springs back when lightly touched. Immediately invert the cake pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.
- In a small mixing bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 64.2 g, Cholesterol 115.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 245.4 mg, Sugar 40.6 g
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3.8/5 (4)Total Time 50 minsCategory Cake RecipesCalories 252 per serving
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