Cream-Filled Hazelnut Tea Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup cake flour sifted
• 2 large eggs separated
• 0.3 cup hazelnuts divided finely chopped
• 0.5 cup milk low-fat
• 8 servings pastry cream 
• 1 teaspoon powdered sugar 
• 1 tablespoon stick margarine 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• cake form
• wax paper
• bread knife

Directions

1. Preheat oven to 35
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.
4. Remove from heat, and set aside.
5. Beat egg whites in a large bowl until soft mounds form. Gradually add sugar, beating until stiff peaks form. Beat in egg yolks.
6. Combine flour and baking powder in a small bowl.
7. Add half of flour mixture to egg mixture; beat briefly.
8. 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.
9. Pour into prepared pan, and sprinkle remaining 1 tablespoon hazelnuts over batter.
10. 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.
11. Let cool completely.
12. Split cake in half horizontally, using a serrated bread knife.
13. Spread chilled Pastry Cream over bottom portion.
14. Add top cake layer, and chill 1 hour.
15. Remove from refrigerator 20 minutes before serving. Sift 1 teaspoon powdered sugar over top.