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
Yields
1 9″ cake