HAZELNUT SPONGE

Hazelnut Sponge
(Adapted from Good Housekeeping Illustrated Cookbook 1988)
6 Eggs, separated
3/4C Sugar
1/3C Dried, plain bread crumbs
1/4C Flour
1C Ground Hazelnuts (available from King Arthur Flour)
1t Vanilla (the recipe calls for this in the topping I add it to the cake)
1 tray of fresh raspberries
2 Recipes White Chocolate Ganache (The Cake Bible)
White Chocolate Leaves

1. Preheat Oven to 325°F
2. Beat Whites to soft peaks at high speed. With mixer on gradually add ¼ C sugar. Continue eating
until stiff peaks form (do not over beat or your cake will be dry).
3. In another bowl beat egg yolks at medium speed until lemon colored and thick. Gradually beat in
sugar and vanilla until blended. Stir in bread crumbs, flour and 2/3 C nuts.
4. Lighten egg yolk mixture with a few tablespoons of egg white; fold remaining whites into yolk
mixture. Pour into 9 x 3 inch spring form pan (DO NOT use a non-stick pan, and DO NOT
GREASE PAN.)
5. Bake 40 minutes or until top springs back when lightly touched. Invert cake in pan on wire rack if
it has not grown over the edge of pan. If it has; place an empty ring from another 9 inch pan under
it and place all that on the rack to cool complete. This keeps the lightness and height in tack.(Now
you can freeze this cake for up to one month with no adverse effects.)
6. Split the cake in half horizontally. Spread about a cup of ganache over cake and place an even
layer of raspberries into ganache, reserving a few for garnish. Press down lightly and cover
raspberries with more ganache.
7. Top with remaining layer, coat liberally with ganache, top and sides – it doesn’t need to be perfect,
but as smooth as you can.
8. Lightly press remaining nuts onto the sides of cake and arrange chocolate leaves on top in a flower
pattern. Place reserved raspberries in the middle.
9. Enjoy!