Hazelnut Sponge Cake

Recipe Ingredients

5		Eggs (room temp) - separated
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Water
1 cup	62g / 2.2oz	Sifted cake flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cream of tartar
3/4 cup	177ml	Oregon hazelnuts - roasted, ground
		Confectioners' sugar

Recipe Instructions

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 350F 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.

Source:
The Best of Baking by Wolter and Teubner - Page 35

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