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Title: Hazelnut Sponge Cake
Categories: Cake
Yield: 1 9" cake
| 5 | Eggs; separated - (room temperature) | |
| 1 | c | Sugar |
| 2 | tb | Lemon juice |
| 2 | tb | Water |
| 1 | c | Sifted cake flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Cream of tartar |
| 3/4 | c | Roasted & ground hazelnuts (Oregon hazelnuts) |
| Confectioners sugar |
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. 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 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.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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