Hazelnut Mocha Chiffon Cake

Instructions

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1. - Preheat oven to 325°F.
2. - In small bowl, combine water and coffee granules; stir to dissolve. Cool slightly.
3. - In large bowl, sift together flour, sugar, baking powder and salt. Add oil, egg yolks, vanilla extract and coffee; whisk until well combined. In large bowl, beat egg whites and cream of tartar with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined; do not overmix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.
4. - Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately onto cooling rack after removing from oven; cool completely (about 2 hours). Run knife around the sides and center of cake to loosen.
5. - In small bowl, heat hazelnut spread in microwave on 50% power for 30 seconds or until warm. Spread over top of cake. Sprinkle with hazelnuts.