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Hazelnut Chiffon Cake with Mocha Buttercream

Spice Islands®

Hazelnut Chiffon Cake with Mocha Buttercream


  • Prep Time: 25 minutes
  • Total Time: 1 hour 25 minutes

16 servings


2-1/4 cups all-purpose flour

1-1/2 cups sugar

1 cup toasted and finely chopped hazelnuts

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup water

1/2 cup Mazola® Corn Oil

7 egg yolks

1 tablespoon Spice Islands® Pure Vanilla Extract

7 egg whites

1-1/2 teaspoons Spice Islands® Cream of Tartar


3/4 cup butter

1-1/2 cups powdered sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons Spice Islands® Pure Vanilla Extract

3 to 4 tablespoons strong brewed coffee


Preheat oven to 325ºF.

Combine flour, sugar, nuts, soda and salt. Add water, oil, egg yolks
and vanilla; beat until smooth using an electric mixer.

Beat egg whites and cream of tarter in a separate bowl until stiff
peaks form. Gently fold beaten egg whites into batter. Pour
into ungreased 10-cup angel food cake pan.

Bake for 60 minutes or until top springs back when touched. Remove cake from oven and immediately invert pan onto glass bottle or metal
funnel; cool completely.

Remove cake from pan. Frost top and sides with Mocha

Frosting :
Beat butter with electric mixer until light and fluffy. Add sugar,
cocoa powder, vanilla and 3 tablespoons coffee; beat until very
light and of spreading consistency. (Add additional coffee if
needed to obtain desired consistency).

RECIPE NOTE #1: To toast hazelnuts, spread in a single layer
in shallow baking pan; toast at 375º F for 5 to 10 minutes,
shaking pan once or twice . To remove skins, rub nuts, while
still warm between palms of hands or in a kitchen towel.

RECIPE NOTE #2: This cake is also excellent with English walnuts substituted for the hazelnuts.

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