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Hazelnut Sponge Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HAZELNUT SPONGE CAKE
 Categories: Cakes
      Yield: 1 9" cake
 
      5    Eggs; separated
           -- (room temperature)
      1 c  Sugar
      2 tb Lemon juice
      2 tb Water
      1 c  Sifted cake flour
    1/4 ts Salt
    1/4 ts Cream of tartar
    3/4 c  Roasted & ground hazelnuts
           -(Oregon hazelnuts)
           Confectioners sugar
 
  Beat egg yolks with 1/2 cup of the sugar until very thick and lemon
  colored. Blend in lemon juice and water. Fold in flour. Beat egg
  whites with salt and cream of tartar until soft peaks form; gradually
  add remaining 1/2 cup of the sugar, beating constantly until egg
  whites are stiff, but not dry. Fold into egg yolk mixture, along with
  ground hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a
  350 oven for 40 minutes, or until cake tests done. Invert in pan and
  cool thoroughly. Remove from pan and sprinkle with confectioners
  sugar, if desired.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 
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