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Hazelnut Pound Cake




Source of Recipe


Internet


List of Ingredients




1 3/4 cups unsifted cake flour
1/2 cup ground hazelnuts
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar, divided in half
1 cup (2 sticks) butter, softened
2 teaspoons vanilla extract


Recipe



Preheat the oven to 325°F. Generously grease a 9x5-inch loaf pan

In a small bowl, whisk together the 1 3/4 cups cake flour, 1/2 cup ground hazelnuts, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

In the bowl of an electric mixer, beat the 5 egg whites until soft peaks form when the beater is lifted. Gradually beat in 1/2 cup of sugar and continue beating until stiff peaks form when the beater is lifted.

In a large bowl, using the same beaters, beat together the 2 sticks softened butter and the remaining 1/2 cup sugar. Gradually beat in the 5 egg yolks and 2 teaspoons vanilla. Beat in the flour mixture, then, using a rubber spatula, gently fold in the beaten egg white and sugar mixture.

Scrape the batter into the prepared loaf pan. Bake 60 to 70 minutes or until the cake is golden brown and the center springs back when gently pressed

Cool in the pan 5 minutes. Unmold the cake onto a wire rack and cool an additional 15 minutes before cutting.