Remove cake and run a small paring knife around the edge to release it from the pan edges. Bake until pale gold and dry to the touch, 10 minutes.ħ. Using an offset spatula, spread the sponge batter evenly onto the prepared pan.
Pour the cooled melted butter down the side of the bowl fold in.Ħ. Fold the whites into the whole egg mixture in two additions. Sift the hazelnut mixture over the eggs in two additions, and gently fold in each addition using a rubber spatula. They should hold a stiff peak when the beaters are pulled away.ĥ. Slowly pour in the Redpath® Granulated Sugar and continue beating until the egg whites are firm and shiny. Clean the beaters and, in a separate bowl, beat the egg whites and salt on medium speed until foamy. In a large bowl beat the eggs and vanilla with an electric mixer until pale and thick, about 3 minutes set aside.Ĥ. Add Redpath® Icing Sugar and flour and process until the mixture resembles fine crumbs, about 45 seconds.ģ. In the bowl of a food processor, chop the hazelnuts into coarse crumbs, about 45 seconds.
Grease a 11 x 17 inch (28 x 43 centimetres) baking sheet, and line the bottom with greased parchment paper.
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