Sponge cake with pear

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Grease
  • 7-10 Tbsp some + 150 g flour
  • 2 pears or 250 g apples
  • 1 TABLESPOON Lemon juice
  • 5 eggs + 3 egg yolks (Gr. M)
  • 150 g Sugar
  • 50 g Cornstarch
  • 7-10 Tbsp Icing sugar and cocoa

Directions

  1. 1

    Grease a ring cake tin (22 cm Ø; 2 1⁄2 l capacity) and dust with flour. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel, quarter, core and cut pears into small pieces.

  2. 2

    Sprinkle with lemon juice.

  3. 3

    Separate eggs. Beat the egg white with 3 tbsp. cold water until stiff, adding sugar at the end. Stir in 8 egg yolks briefly. Mix 150 g flour and starch, sieve over it and fold in carefully.

  4. 4

    Fold in pears. Put the dough into the tin and smooth it down. Bake in a hot oven for about 40 minutes.

  5. 5

    Take the cake out of the oven and let it cool down. After about 10 minutes, carefully turn out onto a cake rack and let it cool down. Dust with icing sugar and cocoa.

Nutrition Facts

KCAL
180 kcal
CARBS
18 g
FATS
5 g
PROTEINS
5 g