Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fat-free sponge cake with custard and pear. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Fat-Free Sponge Cake With Custard and Pear is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Fat-Free Sponge Cake With Custard and Pear is something which I have loved my whole life. They’re fine and they look fantastic.
Welcome to my channel Padma's Universe. My channel is all about Food, People and Places. This Fat-free sponge is so soft and spongy and.
To get started with this particular recipe, we must prepare a few components. You can cook fat-free sponge cake with custard and pear using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fat-Free Sponge Cake With Custard and Pear:
- Prepare 3 Eggs
- Get 1/2 cup Caster Sugar
- Take 1/4 cup Plain Flour
- Prepare 1/4 cup Self-Raising Flour
- Get 1/4 cup Corn Starch Flour
- Make ready 2 Pear *sliced and stewed
- Prepare <Custard>
- Get Icing Sugar
- Take 1 cup Milk
- Get 3 Egg Yolks
- Make ready 3 tablespoons Sugar
- Take 2 tablespoons Plain Flour
- Take 1/2 teaspoon Vanilla
This pear cake is simple to make but makes a wonderful dessert option when served with the Chantilly cream. This delicious pear cake is an Italian classic and is lovely with a cuppa or served with cream as a dessert. Any ripe but firm pears will work. A beautiful looking custard cream filled cake that is extremely light and flavourful.
Instructions to make Fat-Free Sponge Cake With Custard and Pear:
- Line the base and side of a 20cm round cake tin with baking paper. Preheat oven to 170C.
- Using an electric mixer, beat the Eggs and Sugar for 5 minutes or until thick and pale. Gradually sift combined Flours over the egg mixture while folding in with a large spoon or spatula.
- Pour the mixture into the tin and bake for 40 minutes or until cake springs back when gently touched. Turn out on wire rack. Carefully peel away baking paper, then leave to cool.
- Place all the custard ingredients in a saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens.
- Alternative Method: Place all the custard ingredients in a heat-proof bowl and mix well. Cook in a microwave at medium power about 600W for 1 minute, and stir using a whisk. Repeat this three times. Then cook for 30 seconds and whisk, repeat until cooked.
- Slice the cake in half and spread over a half of the custard, arrange sliced pear, then cover with remaining custard and sandwich with cake top.
- Dust with Icing Sugar and serve.
Guests will ask for seconds and thirds. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. This Japanese cotton sponge cake recipe shows you all the details of how to make the most cottony and Finally, I am getting everything right on how to make the Japanese sponge cake after many attempts. Note: This is not a gluten-free formula.
So that’s going to wrap it up for this special food fat-free sponge cake with custard and pear recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
