Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fat-free sponge cake with custard and pear. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Fat-Free Sponge Cake With Custard and Pear is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Fat-Free Sponge Cake With Custard and Pear is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have fat-free sponge cake with custard and pear using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fat-Free Sponge Cake With Custard and Pear:
- Prepare 3 Eggs
- Prepare 1/2 cup Caster Sugar
- Prepare 1/4 cup Plain Flour
- Prepare 1/4 cup Self-Raising Flour
- Take 1/4 cup Corn Starch Flour
- Take 2 Pear *sliced and stewed
- Make ready <Custard>
- Prepare Icing Sugar
- Take 1 cup Milk
- Prepare 3 Egg Yolks
- Prepare 3 tablespoons Sugar
- Get 2 tablespoons Plain Flour
- Get 1/2 teaspoon Vanilla
With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard. The top countries of suppliers are Turkey, China. 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.
Steps 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.
I have not tried to make a sponge cake with any. 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.
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