Hazelnut feather cake, as soft as a cloud, with the enveloping aroma of hazelnuts and vanilla. Its very light texture resembles that of a feather: each slice melts in your mouth thanks to the whipped cream and to the method of beating yolks and whites separately. Perfect for breakfast or an afternoon snack, it stays fresh and soft for 4–5 days if stored well covered. For a richer version, you can also add cocoa: 50 g of unsweetened cocoa (about 1/2 cup) should be subtracted from the flour, increasing the sugar by about 20 g (≈1 1/2 tbsp). Ideal to accompany tea, coffee, or a wholesome breakfast. Below, let’s see what you need to prepare our delicious hazelnut feather cake at home:
More hazelnut dessert recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 2 cups all-purpose flour
- 1/2 cup hazelnut flour
- 3 eggs
- 3/4 cup + 1 tbsp granulated sugar
- 1/2 cup neutral vegetable oil
- 1 cup heavy cream (for whipping)
- vanilla extract
- a pinch of salt
- 1 sachet baking powder
- as needed coarsely chopped hazelnuts
- as needed crumbled amaretti cookies
- powdered sugar (for dusting)
Steps
Separate the yolks from the whites. Beat the yolks with half of the sugar and a pinch of salt until the mixture is pale, fluffy, and airy.
In another bowl, whip the egg whites with the remaining sugar until you obtain a glossy, stable meringue.
Add the vanilla and the vegetable oil to the beaten yolks in a thin stream, continuing to mix gently.
Fold in the whipped egg whites, mixing from the bottom up with a spatula so as not to deflate the batter.
Sift together the all-purpose flour, hazelnut flour, and baking powder. Add them to the batter in several additions, continuing to fold gently.
Whip the very cold cream until soft peaks form (not too stiff). Fold it into the batter, always using gentle bottom-up movements.
Grease and flour a 9-inch (22–24 cm) pan and pour in the batter, leveling it slightly. Scatter the coarsely chopped hazelnuts, the crumbled amaretti, and a dusting of powdered sugar over the surface.
Bake at 356°F (180°C) for 40–50 minutes, checking doneness with a skewer. Let the cake cool completely before removing it from the pan. The hazelnut feather cake is ready to be served!
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
