hazelnut chiffon cake

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Servs: 12   Prep:   Cook:

"The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. --Joylyn Trickel"

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Ingredients [?]

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  • add   1/2 cup vegetable oil
  • add   1/2 teaspoon salt
  • add   2 1/4 cups cake flour
  • add   5 egg yolks
  • add   1 teaspoon baking powder
  • add   2/3 cup water
  • add   1 teaspoon vanilla extract
  • add   1 1/2 teaspoons cream of tartar
  • add   1 1/2 cups confectioners' sugar
  • add   1 cup finely chopped hazelnuts, toasted
  • add   3/4 cup butter, softened
  • add   2 tablespoons baking cocoa
  • add   1 1/2 cups sugar
  • add   8 egg whites
  • add   1 tablespoon vanilla extract
  • add   2 tablespoons hot brewed coffee


  1. 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.
  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 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.
  3. 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.

NoteJust A Note

Alice 15:42, 10 Oct 2007

It looks so delicious

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