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filling to add a touch of fruity sweetness. This sponge
cake will provide a flavorful and beautiful cake for you to present at your table. Try our
href="http://www.recipetips.com/recipe-cards/t--2005/gingered-pear-sauce.asp">Gingered Pear
Sauce for another great pear recipe to serve family and friends.
Directions
SPONGE CAKE:
- Butter and flour two 8-inch round cake pans and preheat oven to 350°
F.
In a medium sized bowl, mix the cake flour, salt, and baking powder together with a fork.
In a mixing bowl, beat the oil and sugar together. Add eggs one at a time beating thoroughly
after each one.
Put dry ingredients in a sifter and sift approximately 1/3 into the egg
mixture. Add the lemon zest and fold the flour and lemon zest into the mixture. Add approximately
1/3 of the milk. Continue with remaining 1/2 of flour and milk until all of the ingredients have
been blended together. Pour into prepared cake pans.
Bake for 25 minutes or until cakes are
set; they will have pulled away from the side of the pan. Remove from oven and turn out onto wire
racks to cool.
PEAR MARMALADE:
- Peal, core, and cube 2 pounds of pears.
(Approximately 5 pears).
Place in the food processor and pulse two to three times. Put pears
into a medium sized bowl and add 1 1/2 cups of sugar. Mix together, cover with a towel, and
set aside for at least 3 hours to let juices run.
Transfer to a large sauce pan and cook
over medium heat until the pears are heated through (approximately 10-15 minutes), stirring with
a wooden spoon. Remove from the heat when the mixture is thick.
Allow to completely cool.
When both cake and marmalade are cool, spread marmalade on top of one cake, reserving a spoonful
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