Hazelnut Chiffon Cake With Marshmallow Fluff Icing<br /><br /><br />Ingredients:<br />Cake:<br />1 cup (160g) raw hazelnuts with the skin-on<br />1¼ cups (140g) cake flour<br />1 cup (200g) granulated sugar<br />2 tsp (10 mL) baking powder<br />1/2 tsp (2 mL) salt<br />1/2 cup (125 mL) vegetable oil<br />3 Tbsp (45 mL) hazelnut liqueur<br />1 Tbsp (15 mL) pure vanilla extract<br />1/4 cup (60 mL) water<br />4 large eggs, separated<br />plus 2 large egg whites<br />1/4 tsp (1 mL) cream of tartar<br />Icing:<br />1½ cups (345g) unsalted butter, softened<br />1¾ cups (200g) icing sugar<br />15 ounces (425g) marshmallow crème (Fluff)<br />2 Tbsp (30 mL) hazelnut liqueur<br /><br /><br />Method:<br />Preheat oven to 350ºF (180ºC).<br />Toast hazelnuts on a sheet tray for 10-15 minutes.<br />Line 2-9” round cake pans with parchment paper; grease parchment but not pan sides.<br />In food processor finely grind the cooled hazelnuts. <br />Whisk flour, sugar, baking powder, salt, and ground hazelnuts together in large bowl. <br />Whisk oil, liqueur, vanilla , water, and egg yolks together in separate bowl. <br />Whip egg whites and cream of tartar until soft peaks form, don’t over whip. <br />Mix egg yolk mixture into flour-nut mixture until a smooth batter forms.<br />Using a spatula, gently fold egg whites into batter until incorporated.<br />Divide batter between prepared pans. <br />Bake until tops are light golden brown and cakes spring back when pressed in centre, 25 to 28 minutes.<br />Let cakes cool in pans for 15 minutes, before releasing. <br />Invert cakes onto a wire rack, remove parchment and allow to cool completely. <br />Icing / Frosting: <br />In a stand mixer fitted with paddle, cream butter until smooth. <br />Switch to wire whisk and with machine running add sugar.<br />Increase speed to medium and whip until smooth, really, really, smooth. <br />Scraping down sides of bowl as needed. <br />Add hazelnut liqueur, return speed to medium-high, and whip to incorporate.<br />Add Fluff, increase speed to medium-high, and whip until light and fluffy, really, really, light and fluffy. <br />Spread the icing / frosting onto the layer cake evenly.
