Hazelnut Chiffon Cake with Mocha Buttercream Recipe
undefined
Servings Prep Time
16servings 0:25minutes
Cook Time
1:00minutes
Servings Prep Time
16servings 0:25minutes
Cook Time
1:00minutes
Ingredients
Instructions
  1. Preheat oven to 325°F.
  2. Combine flour, sugar, nuts, soda and salt. Add water, oil, egg yolks
  3. and vanilla; beat until smooth using an electric mixer.
  4. Beat egg whites and cream of tarter in a separate bowl until stiff
  5. peaks form. Gently fold beaten egg whites into batter. Pour
  6. into ungreased 10-cup angel food cake pan.
  7. Bake for 60 minutes or until top springs back when touched. Remove cake from oven and immediately invert pan onto glass bottle or metal
  8. funnel; cool completely.
  9. Remove cake from pan. Frost top and sides with Mocha
  10. Buttercream.
  11. Frosting :
  12. Beat butter with electric mixer until light and fluffy. Add sugar,
  13. cocoa powder, vanilla and 3 tablespoons coffee; beat until very
  14. light and of spreading consistency. (Add additional coffee if
  15. needed to obtain desired consistency).
  16. RECIPE NOTE #1: To toast hazelnuts, spread in a single layer
  17. in shallow baking pan; toast at 375° F for 5 to 10 minutes,
  18. shaking pan once or twice . To remove skins, rub nuts, while
  19. still warm between palms of hands or in a kitchen towel.
  20. RECIPE NOTE #2: This cake is also excellent with English walnuts substituted for the hazelnuts.