Filbert Cake Recipe
Ingredients
| 1 1/2 tsp arrowroot baking powder | ||
| 2 cup finely ground filbert meal | ||
| 10 eggs, separated, at room temperature | ||
| Sugar | 1 Cup (16 tbs), divided | |
| Salt | 1/2 Teaspoon | |
| Vanilla | 2 Teaspoon | |
Directions
Mix the baking powder into the nut meal.
Measure 1 cup unbeaten egg whites.
Beat, adding 1/4 cup of sugar, until whites are stiff and hold peaks.
Without cleaning beaters, beat egg yolks until thick and lemon colored.
Gradually beat in salt, 3/4 cup of sugar, and the vanilla.
Fold in the filbert mixture.
Gently fold egg white mixture into the yolk mixture.
Spoon into a bundt or angel food pan which has been well buttered or greased and floured with ground nuts.
Bake at 325° 1 hour.
Turn off heat and let cake partially cool in oven.
It should cool slowly.
It will fall a little as it cools, but don't worry—it will still be as light as a feather and delicious.
Measure 1 cup unbeaten egg whites.
Beat, adding 1/4 cup of sugar, until whites are stiff and hold peaks.
Without cleaning beaters, beat egg yolks until thick and lemon colored.
Gradually beat in salt, 3/4 cup of sugar, and the vanilla.
Fold in the filbert mixture.
Gently fold egg white mixture into the yolk mixture.
Spoon into a bundt or angel food pan which has been well buttered or greased and floured with ground nuts.
Bake at 325° 1 hour.
Turn off heat and let cake partially cool in oven.
It should cool slowly.
It will fall a little as it cools, but don't worry—it will still be as light as a feather and delicious.
Chef
