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Categories:
cake flour sugar baking powder salt eggs vegetable oil hazelnut oil orange juice vanilla orange zest freshly hazelnuts cream of tartar
Viewed: 14 - Published at: 2 years agoIngredients
- 8 ounces cake flour 2 cups
- 1 1/2 cups sugar divided
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 7 large eggs separated, plus 2 large egg whites
- 4 tablespoons vegetable oil such as canola, light olive oil
- 4 tablespoons hazelnut oil or walnut oil, grape seed oil, or you can still use canola or light olive oil
- 3/4 cup orange juice
- 1 1/4 teaspoons vanilla extract
- 1 1/2 tablespoons orange zest freshly grated
- 23 cup hazelnuts (filberts) chopped
- 1 teaspoon cream of tartar
Method
- Preheat oven to 325F (160C).
- Sift together cake flour, 1 1/4 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 1/4 cup sugar.
- Keep beating whites until stiff peaks form when beater is lifted.
- Fold beaten whites into rest of batter:
- Gently spoon 13 beaten egg whites into large bowl with batter.
- Slowly and carefully fold whites into batter with a rubber spatula until combined.
- Add another 13 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.
