Chiffon Cake with Orange & Hazelnuts

Directions

Preheat oven to 325℉ (160℃).

Sift together cake flour, 1¼ cups sugar, baking powder and salt into large bowl.

Whisk dry ingredients until mix well.

In small bowl, beat egg yolks.

Add egg yolks, vegetable oils, orange juice, vanilla and orange zest into dry ingredients.

Stir mixture until wel combined and smooth.

Fold in chopped hazelnuts.

In bowl of stand mixer, beat egg whites and cream of tartar until foamy.

With mixer running, slowly pour in remaining ¼ cup sugar.

Keep beating whites until stiff peaks form when beater is lifted.

Fold beaten whites into rest of batter:

Gently spoon ⅓ beaten egg whites into large bowl with batter.

Slowly and carefully fold whites into batter with a rubber spatula until combined.

Add another ⅓ beaten whites to bowl and gently fold into batter.

Gently fold in the remaining third of the whites. Be gentle, and do not deflate the egg whites.

Spoon batter with rubber spatula into 10-inch ungreased angel food cake pan.

Place pan in oven and bake until cake is puffed (it should rise over top of the pan by 2 to 3 inches but will deflate a little as it cools), lightly browned on top, and wooden stick inserted comes out clean, 60 to 75 minutes.

Invert pan over wine or soda bottle. Set pan aside in a safe and draft-free place to let it cool completely.

Loosen sides with thin knife or metal spatula and tap it gently to remove cake.

Serve.

Note: Slice cake, put into a zip-lock bag, and it can be frozen up to 2 months.