Hazelnut Chiffon Cake

• 2-1/4 cups cake flour
• 1-1/2 cups sugar
• 1 cup finely chopped hazelnuts, toasted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 large egg yolks, room temperature
• 2/3 cup water
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 8 egg whites
• 1-1/2 teaspoons cream of tartar
• 3/4 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons baking cocoa
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons hot brewed coffee

1. In a large bowl, combine the flour, sugar, hazelnuts, baking powder and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. Beat until well blended. In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325u0b0 for 60-70 minutes or until top springs back when lightly touched. Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.
3. In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake.

cake flour, sugar, hazelnuts, baking powder, salt, egg yolks, water, canola oil, vanilla, egg whites, cream of tartar, butter, sugar, baking cocoa, vanilla, coffee

Taken from www.tasteofhome.com/recipes/hazelnut-chiffon-cake/ (may not work)