Filbert Form Cake
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Whole filberts||1⁄3 Cup (5.33 tbs), toasted|
|Butter/Margarine||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Chopped filberts||1 Cup (16 tbs), toasted|
|Semi sweet chocolate pieces||1⁄3 Cup (5.33 tbs)|
Generously grease a 3-quart fancy tubed or turk's-head mold; coat with graham cracker crumbs and arrange the whole filberts on bottom of mold.
Cream butter with lemon peel and extract.
Add cups of the sugar gradually, creaming thoroughly.
Add egg yolks gradually, beating thoroughly.
Beat until light and fluffy.
Sift flour, baking powder, and salt together.
Add alternately with milk to creamed mixture, blending well.
Beat egg whites until frothy.
Add remaining 1/2 cup sugar gradually, beating until stiff peaks are formed.
Fold into batter until well blended.
Spoon one third of batter into prepared mold; sprinkle with half of a mixture of chopped filberts and chocolate pieces.
Repeat layering, ending with the batter.
Bake at 350Â°F 50 to 55 minutes, or until cake tests done.
Cake will be well browned on top.
Remove to wire rack; cool in pan 15 minutes.
Gently loosen cake around tube and sides of pan; invert on cake plate.
When cake is cool, sift confectioners' sugar overtop.