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Hazelnut Chiffon Cake

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dessert vegetarian


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1 1/2 cups sugar

1 cup finely chopped hazelnuts, toasted

1/2 teaspoon salt

1 teaspoon vanilla extract

8 egg whites

2 tablespoons hot brewed coffee

1 1/2 teaspoons cream of tartar

5 egg yolks

1/2 cup vegetable oil

3/4 cup butter, softened

2/3 cup water

1 tablespoon vanilla extract

2 tablespoons baking cocoa

1 1/2 cups confectioners' sugar

1 teaspoon baking powder

2 1/4 cups cake flour

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