Hazelnut Chiffon Cake With Marshmallow Fluff Icing
This Hazelnut Chiffon Cake With Marshmallow Fluff Frosting is super easy to make. Don't let the frosting / icing throw you off - we know that the other 'video chef's' make icing a cake out to be this big experience... but it doesn't have to be. The frosting itself is easy to make, and the fluff buttercream is tasty and easy to spread.
Ingredients
| For cake: | ||
| Raw hazelnuts | 1 Cup (16 tbs) (160g,with skin | |
| Cake flour | 1 1/4 Cup (20 tbs) (140g) | |
| Granulated sugar | 1 Cup (16 tbs) (200g) | |
| Baking powder | 2 Teaspoon (10mL) | |
| Salt | 1/2 Teaspoon (2mL) | |
| Vegetable oil | 1/2 Cup (8 tbs) (125mL) | |
| Hazelnut liqueur | 3 Tablespoon (45mL) | |
| Pure vanilla extract | 1 Tablespoon (15mL) | |
| Water | 1/4 Cup (4 tbs) (60mL) | |
| Eggs | 6 Large , divided (4 large eggs, separated, plus 2 large egg whites) | |
| Cream of tartar | 1/4 Teaspoon (1mL) | |
| For icing/frosting: | ||
| Unsalted butter | 1 1/2 Cup (24 tbs) (345g,softened) | |
| Icing sugar | 1 3/4 Cup (28 tbs) (200g) | |
| Marshmallow cream | 15 Ounce (fluff) | |
| Hazelnut liqueur | 2 Tablespoon (30mL) |
Directions
GETTING READY:
1.Preheat oven to 350ºF (180ºC).
MAKING:
2.Toast hazelnuts on a sheet tray for 10-15 minutes.
3.Line 2-9 round cake pans with parchment paper; grease parchment but not pan sides.
4.In food processor finely grind the cooled hazelnuts.
5.Whisk flour, sugar, baking powder, salt, and ground hazelnuts together in large bowl.
6.Whisk oil, liqueur, vanilla , water, and egg yolks together in separate bowl.
7.Whip egg whites and cream of tartar until soft peaks form, dont over whip.
8.Mix egg yolk mixture into flour-nut mixture until a smooth batter forms.
9.Using a spatula, gently fold egg whites into batter until incorporated.
10.Divide batter between prepared pans.
11.Bake until tops are light golden brown and cakes spring back when pressed in centre, 25 to 28 minutes.
12.Let cakes cool in pans for 15 minutes, before releasing.
13.Invert cakes onto a wire rack, remove parchment and allow to cool completely.
For Icing:
14.In a stand mixer fitted with paddle, cream butter until smooth.
15.Switch to wire whisk and with machine running add sugar.
16.Increase speed to medium and whip until smooth, really, really, smooth.
17.Scraping down sides of bowl as needed.
18.Add hazelnut liqueur, return speed to medium-high, and whip to incorporate.
19.Add Fluff, increase speed to medium-high, and whip until light and fluffy, really, really, light and fluffy.
SERVING:
20.Serve and enjoy!
Recipe Summary
