This cake has long been a family favorite, both for its good taste and because it’s no-fail! Use a plain tube pan, not a pan with a non stick coating.
Gluten-Free Filbert Cake
Recipe By Estee Kafra
- Cooking and Prep: 1 h 15 m
- Serves: 12
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Contains:
Ingredients (15)
Cake
Chocolate Cream
Start Cooking
Prepare the Cake
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Preheat oven to 350 degrees Fahrenheit.
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In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Add the sugar in a thin slow stream and beat until stiff peaks form.
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In a second bowl, beat the yolks and add the oil and the dissolved coffee. Mix all remaining ingredients together in a third bowl. Alternate adding the wet and dry mixtures into the whites, using the folding motion to incorporate.
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Pour into a tube pan, or an unlined aluminum pan, and bake for 50–55 minutes. When done, turn upside down on the legs of the pan or the neck of a glass bottle to cool.
Note:
You can freeze in the pan, and then use a sharp knife to loosen the cake from the pan. If desired, spread chocolate cream (see below) while still frozen.
For the Chocolate Cream
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Place water and sugar in a double boiler and cook until sugar dissolves. Add the chocolate, cocoa powder, and vanilla sugar. Let the chocolate melt and mix well.
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Add egg yolks, mixing constantly until they are incorporated. Finally, add margarine.
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When the mixture is smooth, pour into a container and let it sit uncovered until it has completely cooled. Refrigerate or freeze until use.
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