|The Jewish Traditions Cookbook|
|by Marlena Spieler|
The rich and varied history of the Jewish people is reflected in the glorious diversity of their food and cooking.
Tip: Try cream sponge cake for more results.
Results 1 - 10 of 10 for sour cream sponge cake
Beat very foamy: ... measuring. Sift flour twice then measure. it makes a nicer cake. Bake in layers about 20 minutes or 30 to 35 minutes in a large pan.
Baked in pastry, ... beaten to a cream and sugar and ... on while the cake is hot. Add ... flour equals three cups and one pound of sugar equals two cups.
Cut cake crosswise into 3 layers. Combine sour cream, crushed pineapple, ... pineapple mixture. Top with mandarin orange sections. Chill until serving time.
Soften yeast in 1/4 cup warm water. Add to warm milk and beaten eggs, melted shortening, salt and sugar. Mix together then add the flour and mix ...
Preheat oven to ... spray paper. MAKE CAKE: Beat eggs, ... cornstarch mixture. Add almond extract mix. Use to fill cake. Dust with confectioners' sugar.
Cut cake crosswise into 3 layers. Combine sour cream, crushed pineapple, ... remaining mixture. Decorate with mandarin orange sections. Chill until serving time.
Cream shortening with cinnamon ... minutes. Meanwhile combine sour cream with sugar. ... longer, cool. Chill 5 hours or overnight. Serve cold. Serves 8.
Sponge Cake: Preheat oven ... needed. Filling: Whip cream (save 1 cup ... sugar and the sour cream. Fold whipped ... calories per serving, but delicious!
Sprinkle one side ... milk and the sour cream in a large ... Refrigerate overnight. Loosen cake around edge with ... around bottom and top edge of cake.
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