Hazelnut Chiffon Cake – a delicious recipe with sugar, flour, baking powder, salt, eggs, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Grease, flour and line with parchment a 10 x 3 inch round cake pan.
3
Reserving 2 tbl of sugar, sift together the sugar, flour, baking powder and salt.
4
Set aside.
5
In an electric mixer fitted with a paddle, beat the egg yolks at high speed.
6
Turn to low and add the oil and vanilla.
7
On low, gradually add the sifted dry ingredients, turn up speed mand beat until smooth.
8
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.
9
Fold 1/4 of the whites into the egg yolk mixture, then scrapethe egg yolk mixture back into the whites.
10
Fold quickly to incorporate.
11
Fold in the hazelnuts.
12
Scrape into cake pan and bake until cake is golden and springs back when lightly touched.
13
About 35 minutes.
14
Cool.
885
kcal
Calories
45
g
Fat
101
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups granulated sugar, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and more.
Yes, Hazelnut Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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