Pear Sponge

AuthorBobCategoryDifficultyBeginner

Pear Sponge. Baked Vanilla Sponge with Sliced Pears.

Pear Sponge

Yields10 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 415 g Tin of Pear Halves, drained.
 2 tbsp Golden Syrup
 100 g Margarine
 100 g Caster Sugar
 2 Eggs
 1 tbsp Vanilla Essence
 2 tbsp Milk
 200 g Self Raising Flour

1

Line a 24cm Springform tin with greaseproof paper or use a cake liner. Drizzle the golden syrup across the base of the tin.

Drain the Pears.

Preheat oven to 140ºC.

2

Put the margarine and caster sugar into a bowl and beat vigourously until creamy.

3

Add the eggs, one at a time, continuing to beat vigourously.

4

Add the Flour, vanilla essence and milk and gently fold into the mixture.

5

Cut the pears into slices and lay in a circular pattern, across the base of the tin, overlapping each slice as you go.

6

Pour the sponge mixture over the pears, spreading evenly, and finally make a slight hollow in the middle of the mixture, to allow for the rise and keep the sponge even.

7

Bake on the middle shelf of the oven for approximately 50 minutes. When cooked, place on a wire tray to cool.

8

To serve, release from the tin, place a plate over the sponge, turn it over and then gently remove the paper.

Ingredients

 415 g Tin of Pear Halves, drained.
 2 tbsp Golden Syrup
 100 g Margarine
 100 g Caster Sugar
 2 Eggs
 1 tbsp Vanilla Essence
 2 tbsp Milk
 200 g Self Raising Flour

Directions

1

Line a 24cm Springform tin with greaseproof paper or use a cake liner. Drizzle the golden syrup across the base of the tin.

Drain the Pears.

Preheat oven to 140ºC.

2

Put the margarine and caster sugar into a bowl and beat vigourously until creamy.

3

Add the eggs, one at a time, continuing to beat vigourously.

4

Add the Flour, vanilla essence and milk and gently fold into the mixture.

5

Cut the pears into slices and lay in a circular pattern, across the base of the tin, overlapping each slice as you go.

6

Pour the sponge mixture over the pears, spreading evenly, and finally make a slight hollow in the middle of the mixture, to allow for the rise and keep the sponge even.

7

Bake on the middle shelf of the oven for approximately 50 minutes. When cooked, place on a wire tray to cool.

8

To serve, release from the tin, place a plate over the sponge, turn it over and then gently remove the paper.

Pear Sponge

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