Hazelnut Mocha Chiffon Cake
Friday, April 19, 2019
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Known for its airy texture, this chiffon cake recipe is made lighter by eight whipped egg whites and flavored with the addition of coffee in the batter. Topped with warmed hazelnut spread and chopped hazelnuts, this lighter-than-air cake makes a great dessert or teatime snack.
Ingredients
Vegetarian
∙ Serves 10-12
Refrigerated
8 Eggs
Condiments
1/2 cup Chocolate hazelnut spread
Baking & Spices
4 oz 1 teaspoon pure vanilla extract, Pure
1 tbsp Baking powder
2 cups Cake flour
1/2 tsp Cream of tartar
1 1/2 cups Granulated sugar
1/2 tsp Salt
Oils & Vinegars
1/2 cup Vegetable oil
Nuts & Seeds
1/2 cup Hazelnuts, toasted
Bread & Baked Goods
1 Professional results 9 x 4 angel food cake pan
Drinks
2 tbsp Instant coffee
Liquids
1/2 cup Water
Ingredients
Vegetarian
∙ Serves 10-12
Refrigerated
8 Eggs
Condiments
1/2 cup Chocolate hazelnut spread
Baking & Spices
4 oz 1 teaspoon pure vanilla extract, Pure
1 tbsp Baking powder
2 cups Cake flour
1/2 tsp Cream of tartar
1 1/2 cups Granulated sugar
1/2 tsp Salt
Oils & Vinegars
1/2 cup Vegetable oil
Nuts & Seeds
1/2 cup Hazelnuts, toasted
Bread & Baked Goods
1 Professional results 9 x 4 angel food cake pan
Drinks
2 tbsp Instant coffee
Liquids
1/2 cup Water