CHOCOLATE CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
HAZELNUT CHIFFON CAKE
Make and share this Hazelnut Chiffon Cake recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease, flour and line with parchment a 10 x 3 inch round cake pan.
- Reserving 2 tbl of sugar, sift together the sugar, flour, baking powder and salt.
- Set aside.
- In an electric mixer fitted with a paddle, beat the egg yolks at high speed.
- Turn to low and add the oil and vanilla.
- On low, gradually add the sifted dry ingredients, turn up speed mand beat until smooth.
- In an electric mixer with a whisk, whip egg whites until soft peaks form, graduaqlly add reserved 2 tbl sugar and co0ntinue to whip until whites are shiny and firm but not stiff.
- Fold 1/4 of the whites into the egg yolk mixture, then scrapethe egg yolk mixture back into the whites.
- Fold quickly to incorporate.
- Fold in the hazelnuts.
- Scrape into cake pan and bake until cake is golden and springs back when lightly touched.
- About 35 minutes.
- Cool.
Nutrition Facts : Calories 4196.4, Fat 253.2, SaturatedFat 29.6, Cholesterol 846, Sodium 1700, Carbohydrate 433.9, Fiber 23, Sugar 311.4, Protein 75.5
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
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HAZELNUT CHIFFON CAKE WITH CINNAMON AND MIXED NUTS
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Estimated Reading Time 7 mins
- In a mixing bowl, mix egg yolks, sugar, salt, vegetable oil and milk until well combined. Sift in the flour, ground cinnamon and baking powder. Add the ground hazelnut. Mix till well combined.
- Using an electric or hand-held mixer, whisk or whip egg whites on medium speed (speed 4 on my Kitchen Aid mixer) until it just starts to foam. Add the cream of tartar. While whipping, add sugar in a slow, continuous steady stream. Whip until the meringue reaches the stiff peak stage (be careful not to over-whip).
- Scoop 1/4 of the meringue and add to the egg yolk-flour mixture. Fold lightly until just incorporated. Add the remaining meringue and fold lightly until well incorporated. Add half of the mixed nuts and fold in until just combined.
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