Thursday, September 10, 2009

Hazelnut Bakes

Sorting out my pantry and realise a packet of hazelnut is coming to expire :P. Though both cakes look ordinary but the hazelnut fragrant is distinctive especially during the baking process. As for the taste, the cupcake is buttery & nutty and the chiffon is zesty & nutty.

  • 180gm unsalted butter
  • 180gm sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 120gm self raising flour, sifted
  • 70gm hazelnut, toasted & grinded
  1. Place all ingredients in a mixing bowl. Beat on high speed for 3 minutes till smooth & pale.
  2. Fold in ground hazelnut. Spoon batter into baking cases.
  3. Baked in preheated oven at 180 deg cel for 25mins or until golden brown.

  • 4 egg yolks
  • 50ml corn oil
  • 50ml milk
  • 1 tsp lemon zests
  • 70gm hazelnut, toasted & grinded
  • 30gm plain flour
  • 100gm sugar
  • 4 egg whites
  • 1/2 tsp cream of tartar
  1. Beat yolks & 20gm sugar till sugar dissolves. Stir in corn oil, milk & lemon zests till evenly mix. Fold in sifted plain flour & hazelnut.
  2. In a clean & dry mixing bowl, beat egg whites & cream of tartar on high speed till soft peak formed. Gradually add in sugar in 3 batches and beat till stiff peak formed.
  3. Fold in 1/3 of beaten egg whites into cake batter. Pour the cake batter into the remaining egg whites & fold gently till evenly mix.
  4. Pour batter into ungreased tube pan and bake in preheated oven at 180 deg cel for 35mins.
  5. Remove from oven and immediately invert cake pan until completely cool before unmoulding.


tracieMoo said...

I definitely want a piece of these!

Beachlover said...

what a great idea to use hazelnut for chiffon !!

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