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Filbert Cake

Ingredients
  Arrowroot baking powder 1 1⁄2 Teaspoon
  Ground filbert meal 2 Cup (32 tbs)
  Eggs 10 , 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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Filbert

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