Chiffon Cake with Orange and Hazelnuts

• 8 ounces cake flour 2 cups
• 1 1/2 cups sugar divided
• 2 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 7 large eggs separated, plus 2 large egg whites
• 4 tablespoons vegetable oil such as canola, light olive oil
• 4 tablespoons hazelnut oil or walnut oil, grape seed oil, or you can still use canola or light olive oil
• 3/4 cup orange juice
• 1 1/4 teaspoons vanilla extract
• 1 1/2 tablespoons orange zest freshly grated
• 23 cup hazelnuts (filberts) chopped
• 1 teaspoon cream of tartar

1. Preheat oven to 325F (160C).
2. Sift together cake flour, 1 1/4 cups sugar, baking powder and salt into large bowl.
3. Whisk dry ingredients until mix well.
4. In small bowl, beat egg yolks.
5. Add egg yolks, vegetable oils, orange juice, vanilla and orange zest into dry ingredients.
6. Stir mixture until wel combined and smooth.
7. Fold in chopped hazelnuts.
8. In bowl of stand mixer, beat egg whites and cream of tartar until foamy.
9. With mixer running, slowly pour in remaining 1/4 cup sugar.
10. Keep beating whites until stiff peaks form when beater is lifted.
11. Fold beaten whites into rest of batter:
12. Gently spoon 13 beaten egg whites into large bowl with batter.
13. Slowly and carefully fold whites into batter with a rubber spatula until combined.
14. Add another 13 beaten whites to bowl and gently fold into batter.
15. Gently fold in the remaining third of the whites.
16. Be gentle, and do not deflate the egg whites.
17. Spoon batter with rubber spatula into 10-inch ungreased angel food cake pan.
18. Place pan in oven and bake until cake is puffed (it should rise over top of the pan by 2 to 3 inches but will deflate a little as it cools), lightly browned on top, and wooden stick inserted comes out clean, 60 to 75 minutes.
19. Invert pan over wine or soda bottle.
20. Set pan aside in a safe and draft-free place to let it cool completely.
21. Loosen sides with thin knife or metal spatula and tap it gently to remove cake.
22. Serve.
23. Note: Slice cake, put into a zip-lock bag, and it can be frozen up to 2 months.

cake flour, sugar, baking powder, salt, eggs, vegetable oil, hazelnut oil, orange juice, vanilla, orange zest freshly, hazelnuts, cream of tartar

Taken from recipeland.com/recipe/v/chiffon-cake-orange-hazelnuts-52323 (may not work)