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Filbert Cake

  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4556 Calories from Fat 2888

% Daily Value*

Total Fat 341 g525%

Saturated Fat 36.9 g184.6%

Trans Fat 0 g

Cholesterol 2114.8 mg704.9%

Sodium 1669.8 mg69.6%

Total Carbohydrates 292 g97.2%

Dietary Fiber 46.8 g187.1%

Sugars 225.8 g

Protein 135 g269.4%

Vitamin A 50.6% Vitamin C 50.4%

Calcium 81.6% Iron 176.4%

*Based on a 2000 Calorie diet

Filbert Cake Recipe