HAZELNUT CHIFFON CAKE
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
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
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
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
HAZELNUT CHIFFON CAKE
The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. --Joylyn Trickel
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- In a large mixing 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 mixing 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 degrees F for 60-70 minutes or until top springs back when lightly touched. Immediately invert the cake pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.
- In a small mixing bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 64.2 g, Cholesterol 115.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 245.4 mg, Sugar 40.6 g
CHOCOLATE CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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3.8/5 (4)Total Time 50 minsCategory Cake RecipesCalories 252 per serving
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