Recipe of Homemade Jewish Sponge Cake (Decades-old Family Recipe)
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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):
- Cake
- 2 stick butter
- 1 1/2 cup granulated sugar
- 4 eggs
- 1 pints sour cream
- 4 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp pure vanilla
- Filling
- 1 cup chopped walnuts
- 3/4 cup granulated sugar
- 2 tbsp ground cinnamon (or to taste)
Instructions to make Jewish Sponge Cake (Decades-old Family Recipe)
- Preheat oven to 350°F.
- In a stand mixer, cream butter and sugar until fluffy and pale yellow.
- Add eggs one at a time, beating well with each addition.
- Add sour cream and mix well.
- Sift together dry ingredients and Add gradually mixing on low speed until just incorporated.
- Stir in vanilla and set aside.
- In a separate bowl combine ingredients for filling.
- 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.
- 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.
- Bake uncovered for 1hr15mins or until a cake tester comes out clean.
- 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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