Hazelnut Chiffon Cake

Hazelnut Chiffon Cake

"The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. --Joylyn Trickel"
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Ingredients

2 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

I could not believe it when I finally found this recipe. I had this cake in 1985 in Georgia while on vacation with a dear friend. It was served at a posh hotel and I liked the piece so well, I...

Most helpful critical review

The batter was way too thick and it was very difficult to fold in the egg whites. Consequently the cake was somewhat dry. The icing was very good. I have to admit I didn't have any all-purpose f...

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I could not believe it when I finally found this recipe. I had this cake in 1985 in Georgia while on vacation with a dear friend. It was served at a posh hotel and I liked the piece so well, I...

Very nice cake with great hazelnut flavor. I may have overmixed as mine came out about halfway between a chiffon cake and a pound cake. Definitley something different than your average yellow b...

The batter was way too thick and it was very difficult to fold in the egg whites. Consequently the cake was somewhat dry. The icing was very good. I have to admit I didn't have any all-purpose f...

I made these into 24 cupcakes and baked them for 20 minutes. I also substituted the water with Frangelico since I had some on hand from another recipe, which gave it a nice hazelnut flavor throu...

i am SO surprised this recipe does not have more reviews! it's delicious!!! i put it in three regular, round, 9" pans, because i was making it for a friends birthday and decided that a bunt shap...

The combination of chocolate and hazelnuts are awesome! I made a layer cake using three 9" round pans. I left out the coffee and it turned out really great! Next time I will add the coffee flavo...

Was looking for something to surprise my hubby on our 7th anniversary and found this recipe. You wont regret trying this. Absolutely delish!! Thank you for this recipe :)

I was looking for something unique for my Mom's birthday so I opted for this recipe. Everyone loved it! The mocha icing wasn't too strong (we aren't big coffee drinkers) and the nutty texture ...

Dry and tough. Icing was really good though.

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