Hazelnut Chiffon Cake with Mocha Buttercream

Recipe

Dessert
Hazelnut Chiffon Cake with Mocha Buttercream

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Recipe Data

12
Servings
20min
Prep
1hr35min
Total

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
2 ¼ c.cake flour
1 ½ c.sugar
1 c.toasted skinned hazelnuts, very finely chopped
½ tsp.baking soda
½ tsp.salt
c.water
½ c.vegetable oil
5egg yolks
1 tbsp.Spice Islands pure vanilla extract
8egg whites
1 ½ tsp.Spice Islands cream of tartar

Directions

  1. In a large bowl, combine flour, sugar, nuts, baking soda and salt. Add water, oil, egg yolks and vanilla; beat until smooth.
  2. 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.
  3. Pour into ungreased 10-cup angel food pan. Bake at 325 degrees 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.
  4. Remove cake from pan; frost top and sides with mocha buttercream.
  5. To make mocha buttercream, beat 3/4 cup butter, softened, until light. Beat in 1-1/2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa powder and 1 teaspoon pure vanilla extract. Add 2 tablespoons strong brewed coffee, beating until very light and of spreading consistency.

Nutrition facts

Servings

516 Calories per serving

Amounts Per Serving

  • Total Fat: 29g
  • Cholesterol: 120mg
  • Sodium: 355mg
  • Total Carbohydrates: 58g
  • Protein: 6g

Recipe Source:

www.spiceadvice.com