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Print this Recipe    Hazelnut 04

Hazelnut Chiffon Cake with Mocha Buttercream
Makes 12 servings

2 1/4 cup cake flour
1 1/2 cup sugar
1 cup toasted skinned hazelnuts, very finely chopped
1/2 tsp baking soda
1/2 tsp salt
2/3 cup water
1/3 cup vegetable oil
5 egg yolks
1 Tbsp pure vanilla extract
8 egg whites
1 1/2 tsp cream of Tartar

To toast hazelnuts, spread in a single layer in shallow baking pan;
toast at 375 F for 5-10 minutes, shaking pan once or twice. To
remove skins, rub nuts while still warm, between palms of hands or
in a kitchen towel.

In large bowl, combine flour, sugar, nuts, baking soda and salt.
Add water, oil, egg yolks and vanilla; beat until smooth. Using
electric mixer on high speed, beat egg whites and cream of tartar
until stiff peaks form. Gently stir 1/3 of beaten egg whites into
batter; gradually fold remaining egg whites into lightened batter.
Pour into ungreased 10-cup angel food pan. Bake at 325 F for 1 1/4
hours or until top of cake springs back when touched. Remove cake
from oven and immediately invert onto glass bottle or metal funnel.
Cool completely. Remove cake from pan; frost top and sides with
Mocha Buttercream.

Mocha Buttercream: Using electric mixer, beat 3/4 cup (1-1/2 sticks)
butter, softened, until light. beat in 1-1/2 cup sifted powdered
sugar, 2 T unsweetened cocoa powder and 1 tsp pure vanilla extract.
Add 2 to 3 T strong brewed coffee, beating until very light and of
spreading consistency.

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