Ingredients
- Nonstick spray or vegetable oil
- ¼ cup all-purpose flour, plus more for flouring pan
- ½ cup confectioners’ sugar, plus more as needed
- Pinch of salt
- ⅓ cup finely ground hazelnuts
- 3 large egg whites
- 3 tablespoons butter, melted and cooled
One 8-inch cake (6 servings)
Preparation
- Heat oven to 350 degrees. Spray or oil an 8-inch cake pan, and dust with flour. In a medium bowl, sift together 1/4 cup flour, 1/2 cup confectioners’ sugar and salt. Add ground hazelnuts and mix well.
- Using a mixer, whisk the egg whites just until they form stiff peaks; do not overbeat. Pour the sifted mixture evenly over the egg whites. Using a rubber spatula, gently fold together once or twice. Add the butter, and continue to fold just until blended. Scrape into the cake pan and smooth the surface.
- Bake until light golden and a tester inserted into the center of the cake comes out dry, 18 to 20 minutes. Remove from heat and cool for 10 minutes, then transfer cake from pan to a rack to finish cooling. To serve, sift confectioners’ sugar over the top of the cooled cake, and cut into slices.
30 minutes
Dining and Cooking