Recipe: Hazelnut Sponge Cake (tube cake)

HAZELNUT SPONGE CAKE

5 eggs, separated, room temperature
1 cup sugar, divided use
2 tablespoons lemon juice
2 tablespoons water
1 cup sifted cake flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup roasted and ground hazelnuts
Confectioners' sugar (optional, for sprinkling on top)

Beat egg yolks with 1/2 cup of the sugar until very thick and lemon colored. Blend in lemon juice and water. Fold in flour; set aside.

Beat egg whites with salt and cream of tartar until soft peaks form; gradually add remaining 1/2 cup of the sugar, beating constantly until egg whites are stiff, but not dry. Fold into egg yolk mixture, along with ground hazelnuts. Pour into an ungreased (9-inch) tube pan.

Bake in a 350 degree F oven for 40 minutes, or until cake tests done. Invert in pan and cool thoroughly.

Remove from pan and sprinkle with confectioners' sugar, if desired.

Makes 1 (9-inch) tube cake
Source: Dundee Hazelnuts and The Oregon Hazelnut Industry