Hazelnut Spongecake

The hazelnuts naturally impart their own flavor to this cake, but they also give it added moisture. A chocolate frosting goes excellently with it.

Preheat oven to 350˚F.

Butter and flour a 9-inch springform pan.

Line the bottom of the pan with foil and butter lightly.

Batter:

6 egg whites

¾ cup sugar

1 tablespoon lemon juice

grated peel of ½ lemon

6 egg yolks

1 cup sifted cake flour

½ cup finely ground filberts

1. Use Method I for preparing the batter.

2. Pour the batter immediately into the prepared pan and bake on the lowest rack of a preheated 350˚F oven for 30 to 35 minutes, or until a cake tester inserted in the middle comes out clean.

3. Let cool in the pan for 5 minutes and unmold as described here.