This is a good recipe. During the part where you add the hazelnuts to the egg yolks, I got concerned because everything started turning into cement. So I added a tablespoon of safflour oil and a couple tablespoons of milk. That softened the mix a bit. Folding in the egg whites was tricky because the whites are fluffy and the mix was very hard. I added a third of the mix three times just to ensure the last third would fold in nicely. I think you could increase the baking soda by 50 percent (make it 3 teaspoons) because my cake didn't rise that much. Also, the cake was done after 40 minutes at 325 degrees. But I was using a 10 inch pan and not a 9 inch one. I served it to several people and everyone said they thought it was good. It is my first cake in a while, so I'm pretty happy with the recipe.

Reviewed On: Nov. 27, 2007