Hazelnut Chiffon Cake Recipes

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HAZELNUT CHIFFON CAKE



Hazelnut Chiffon Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 12-16 servings.

Number Of Ingredients 17

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
MOCHA FROSTING:
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

Steps:

  • 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., 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° 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., In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.

Nutrition Facts : Fat 22 g fat (7 g saturated fat), Cholesterol 87 mg cholesterol, Sodium 190 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.

HAZELNUT CHIFFON CAKE



Hazelnut Chiffon Cake image

Make and share this Hazelnut Chiffon Cake recipe from Food.com.

Provided by spatchcock

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 9

1 1/2 cups granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, separated
1/2 cup vegetable oil
1 teaspoon vanilla
2 large egg whites
1 1/2 cups hazelnuts, toasted, skinned and ground medium fine

Steps:

  • 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.

Nutrition Facts : Calories 4196.4, Fat 253.2, SaturatedFat 29.6, Cholesterol 846, Sodium 1700, Carbohydrate 433.9, Fiber 23, Sugar 311.4, Protein 75.5

More about "hazelnut chiffon cake recipes"

2015-08-03 Pre-heat oven to 170 deg C (335 - 340 deg F). Place rack in the lowest part of the oven. In a mixing bowl, mix egg yolks, sugar, salt, vegetable oil and milk until well combined. Sift in the flour, ground cinnamon and baking powder. Add the ground hazelnut…
From foodelicacy.com


Hazelnut Mocha Chiffon Cake. Item No. WLRECIP-8644. Amount 10-12 servings Skill Level None. Known for its airy texture, this chiffon cake recipe is made lighter by eight whipped egg whites and flavored with the addition of coffee in the batter. Topped with warmed hazelnut spread and chopped hazelnuts, this lighter-than-air cake …
From tfrecipes.com


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