Hazelnut Chiffon Cake With Marshmallow Fluff Icing

Hazelnut Chiffon Cake With Marshmallow Fluff Icing

Watch the recipe video

 

This Hazelnut Chiffon Cake With Marshmallow Fluff Frosting is super easy to make. Don't let the frosting / icing throw you off - we know that the other 'video chef's' make icing a cake out to be this big experience... but it doesn't have to be. The frosting itself is easy to make, and the fluff buttercream is tasty and easy to spread.

print recipe
Hazelnut Chiffon Cake With Marshmallow Fluff Icing
This Hazelnut Chiffon Cake With Marshmallow Fluff Frosting is super easy to make.
Ingredients:
  • Cake:
  • 1 cup (160g) raw hazelnuts with the skin-on
  • 1¼ cups (140g) cake flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) vegetable oil
  • 3 Tbsp (45 mL) hazelnut liqueur
  • 1/4 cup (60 mL) water
  • 4 large eggs, separated
  • plus 2 large egg whites
  • 1/4 tsp (1 mL) cream of tartar
  • Icing:
  • 1½ cups (345g) unsalted butter, softened
  • 1¾ cups (200g) icing sugar
  • 15 ounces (425g) marshmallow crème (Fluff)
  • 2 Tbsp (30 mL) hazelnut liqueur
Method:
Preheat oven to 350ºF (180ºC).Toast hazelnuts on a sheet tray for 10-15 minutes.Line 2-9” round cake pans with parchment paper; grease parchment but not pan sides.In food processor finely grind the cooled hazelnuts. Whisk flour, sugar, baking powder, salt, and ground hazelnuts together in large bowl. Whisk oil, liqueur, vanilla , water, and egg yolks together in separate bowl. Whip egg whites and cream of tartar until soft peaks form, don’t over whip. Mix egg yolk mixture into flour-nut mixture until a smooth batter forms.Using a spatula, gently fold egg whites into batter until incorporated.Divide batter between prepared pans. Bake until tops are light golden brown and cakes spring back when pressed in centre, 25 to 28 minutes.Let cakes cool in pans for 15 minutes, before releasing. Invert cakes onto a wire rack, remove parchment and allow to cool completely. Icing / Frosting: In a stand mixer fitted with paddle, cream butter until smooth. Switch to wire whisk and with machine running add sugar.Increase speed to medium and whip until smooth, really, really, smooth. Scraping down sides of bowl as needed. Add hazelnut liqueur, return speed to medium-high, and whip to incorporate.Add Fluff, increase speed to medium-high, and whip until light and fluffy, really, really, light and fluffy. Spread the icing / frosting onto the layer cake evenly.
Details:
Prep time: Cook time: Total time: Yield: 1-9" two layer cake
All About Coriander Seed

All About Coriander Seed

All About Cardamom

All About Cardamom