Hazelnut Chiffon Cake Recipes

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

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.