Preheat oven to 250 C / Gas 8 and line a loaf tin with parchment.
In a bowl beat egg whites until stiff. In a second bowl beat egg yolks and sugar, until light and creamy. Mix in hazelnuts and breadcrumbs and carefully fold in stiff egg whites. Transfer cake mixture into the prepared loaf tin.
Bake for 5 minutes in the preheated oven. Reduce oven temperature to 180 C / Gas 4 and bake for another 40 to 50 minutes, until a skewer inserted in the centre of the cake comes out clean.
Soon after removing the cake from the oven, take it out of the tin and peel off the parchment. Let cool and dust with icing sugar. Serve with whipped cream.