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1
Preheat oven to 325F (160C).
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2
Sift together cake flour, 1 1/4 cups sugar, baking powder and salt into large bowl.
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3
Whisk dry ingredients until mix well.
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4
In small bowl, beat egg yolks.
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5
Add egg yolks, vegetable oils, orange juice, vanilla and orange zest into dry ingredients.
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6
Stir mixture until wel combined and smooth.
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7
Fold in chopped hazelnuts.
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8
In bowl of stand mixer, beat egg whites and cream of tartar until foamy.
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9
With mixer running, slowly pour in remaining 1/4 cup sugar.
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10
Keep beating whites until stiff peaks form when beater is lifted.
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11
Fold beaten whites into rest of batter:
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12
Gently spoon 13 beaten egg whites into large bowl with batter.
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13
Slowly and carefully fold whites into batter with a rubber spatula until combined.
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14
Add another 13 beaten whites to bowl and gently fold into batter.
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15
Gently fold in the remaining third of the whites.
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16
Be gentle, and do not deflate the egg whites.
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17
Spoon batter with rubber spatula into 10-inch ungreased angel food cake pan.
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18
Place pan in oven and bake until cake is puffed (it should rise over top of the pan by 2 to 3 inches but will deflate a little as it cools), lightly browned on top, and wooden stick inserted comes out clean, 60 to 75 minutes.
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19
Invert pan over wine or soda bottle.
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20
Set pan aside in a safe and draft-free place to let it cool completely.
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21
Loosen sides with thin knife or metal spatula and tap it gently to remove cake.
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22
Serve.
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23
Note: Slice cake, put into a zip-lock bag, and it can be frozen up to 2 months.
