Hazelnut Chiffon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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