|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|
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.