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Cream-Filled Hazelnut Tea Cake

Yield 8 servings (1 slice per serving)


  • Cooking spray
  • 1/2 cup low-fat milk
  • 1 tablespoon butter or stick margarine
  • 2 large eggs, separated
  • 1/2 cup sugar
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped hazelnuts, divided
  • Pastry Cream
  • 1 teaspoon powdered sugar

Nutrition Information

  • satfat 2.6 g
  • protein 5.5 g
  • carbohydrate 34.8 g
  • cholesterol 91 mg
  • iron 1.5 mg
  • sodium 134 mg
  • caloriesfromfat 29 %
  • fiber 0.4 g
  • calcium 109 mg
  • calories 227
  • fat 7.3 g

How to Make It

  1. Preheat oven to 350°.

  2. Coat an 8-inch round cake pan with cooking spray. Line bottom of pan with a round of wax paper; coat wax paper and sides of pan with cooking spray.

  3. Combine milk and butter in a small saucepan; place over medium heat 4 minutes until mixture almost comes to a simmer. Remove from heat, and set aside.

  4. Beat egg whites in a large bowl until soft mounds form. Gradually add sugar, beating until stiff peaks form. Beat in egg yolks.

  5. Combine flour and baking powder in a small bowl. Add half of flour mixture to egg mixture; beat briefly. Add hot milk mixture and vanilla to egg mixture; beat until thoroughly combined. Beat in remaining flour mixture and 3 tablespoons of hazelnuts. Batter will be thin. Pour into prepared pan, and sprinkle remaining 1 tablespoon hazelnuts over batter. Bake at 350° for 23 minutes until top springs back when lightly touched. Cool in pan on a wire rack 10 minutes. Run a knife around sides and unmold cake. Peel off wax paper, and place cake, right side up, on a rack. Let cool completely.

  6. Split cake in half horizontally, using a serrated bread knife. Spread chilled Pastry Cream over bottom portion. Add top cake layer, and chill 1 hour. Remove from refrigerator 20 minutes before serving. Sift 1 teaspoon powdered sugar over top.

Oxmoor House Healthy Eating Collection