Pear Sponge. Baked Vanilla Sponge with Sliced Pears.
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 150ºC, Gas mark 3.
Put the margarine and caster sugar into a bowl and beat vigourously until creamy.
Add the eggs, one at a time, continuing to beat vigourously.
Add the Flour, vanilla essence and milk and gently fold into the mixture.
Cut the pears into slices and lay in a circular pattern, across the base of the tin, overlapping each slice as you go.
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.
Bake on the middle shelf of the oven for approximately 50 minutes. When cooked, place on a wire tray to cool.
To serve, release from the tin, place a plate over the sponge, turn it over and then gently remove the paper.
Ingredients
Directions
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 150ºC, Gas mark 3.
Put the margarine and caster sugar into a bowl and beat vigourously until creamy.
Add the eggs, one at a time, continuing to beat vigourously.
Add the Flour, vanilla essence and milk and gently fold into the mixture.
Cut the pears into slices and lay in a circular pattern, across the base of the tin, overlapping each slice as you go.
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.
Bake on the middle shelf of the oven for approximately 50 minutes. When cooked, place on a wire tray to cool.
To serve, release from the tin, place a plate over the sponge, turn it over and then gently remove the paper.