Recipe of Homemade Jewish Sponge Cake (Decades-old Family Recipe)

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, How to Prepare Speedy Jewish Sponge Cake (Decades-old Family Recipe). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Jewish Sponge Cake (Decades-old Family Recipe), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jewish Sponge Cake (Decades-old Family Recipe) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can cook Jewish Sponge Cake (Decades-old Family Recipe) using 14 ingredients and 11 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Jewish Sponge Cake (Decades-old Family Recipe):

1. Cake
2. 2 stick butter
3. 1 1/2 cup granulated sugar
4. 4 eggs
5. 1 pints sour cream
6. 4 cup all-purpose flour
7. 2 tsp baking soda
8. 2 tsp baking powder
9. 1 1/2 tsp salt
10. 1 tsp pure vanilla
11. Filling
12. 1 cup chopped walnuts
13. 3/4 cup granulated sugar
14. 2 tbsp ground cinnamon (or to taste)

Instructions to make Jewish Sponge Cake (Decades-old Family Recipe)

1. Preheat oven to 350°F.
2. In a stand mixer, cream butter and sugar until fluffy and pale yellow.
3. Add eggs one at a time, beating well with each addition.
4. Add sour cream and mix well.
5. Sift together dry ingredients and Add gradually mixing on low speed until just incorporated.
6. Stir in vanilla and set aside.
7. In a separate bowl combine ingredients for filling.
8. Grease and flour a very large loaf pan (or two standard loaf pans) and spoon enough batter to just cover the bottom. Use a buttered spatula to smooth out the layer.
9. Spoon about a third of the filling onto the batter. Repeat the layers until all the batter is used, topping the final layer with the filling mixture.
10. Bake uncovered for 1hr15mins or until a cake tester comes out clean.
11. Allow cake to cool in the pan for about 30 minutes. Carefully, remove the cake and wrap in wax paper and tin foil to keep moist.

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So that is going to wrap it up with this special food Steps to Make Quick Jewish Sponge Cake (Decades-old Family Recipe). Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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