Recipe: Hazelnut Chiffon Cake with Mocha Buttercream

HAZELNUT CHIFFON CAKE WITH MOCHA BUTTERCREAM

FOR THE CAKE:
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 (approximately 1 cup)
1 1/2 tsp cream of tartar
FOR THE MOCHA BUTTERCREAM:
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cup sifted powdered sugar
2 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract
2 to 3 tbsp strong brewed coffee

TO MAKE THE CAKE:
Preheat oven to 325 degrees F.

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 degree 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.

TO MAKE THE MOCHA BUTTERCREAM:
Using electric mixer, beat butter until light. Beat in powdered sugar, cocoa powder and vanilla extract. Add coffee, beating until very light and of spreading consistency.

*TO TOAST HAZELNUTS:
Spread in a single layer in shallow baking pan; toast at 375 degrees 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.

Makes 12 servings
Source: Spice Islands