Hazelnut Chiffon Cake Recipe

Name: Hazelnut Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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; 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

Servings: persons

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
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 325u00b0 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.

1530

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2-1/4 cups cake flour, 1-1/2 cups sugar, 1 cup finely chopped hazelnuts, toasted, 1 teaspoon baking powder, 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.

Hazelnut Chiffon Cake

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