Culinary Institute of America

Hazelnut Sponge Cake

Preparation info
  • Makes

    6

    cakes ( 8 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Cake flour 11

Method

  1. Coat the cake pans with a light film of fat and line them with parchment circles.
  2. Sift together the cake flour, bread flour, and cinnamon. Combine the hazelnuts with the sifted dry ingredients.
  3. Whip together the egg yolks, confectioners’ sugar, vanilla, lemon zest, and salt with the whip attachment on high speed until thick and light in color, about 5