Best Hazelnut Chiffon Cake Recipes

HAZELNUT CHIFFON CAKE

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.

MOCHA HAZELNUT CHIFFON CAKE

Steps:

• Heat oven to 325°F. Place oven rack at position just below center. You'll need a 10-inch tube pan with removable bottom.
• Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl. Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur, and vanilla. Stir cocoa mixture into flour mixture until blended.
• Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.
• Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.
• Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely.
• Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
• Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.

HAZELNUT CHIFFON CAKE

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.