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

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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
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.