Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fat-free sponge cake with custard and pear. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Fat-Free Sponge Cake With Custard and Pear is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Fat-Free Sponge Cake With Custard and Pear is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 3 Eggs
- Make ready 1/2 cup Caster Sugar
- Take 1/4 cup Plain Flour
- Make ready 1/4 cup Self-Raising Flour
- Get 1/4 cup Corn Starch Flour
- Take 2 Pear *sliced and stewed
- Take <Custard>
- Get Icing Sugar
- Get 1 cup Milk
- Prepare 3 Egg Yolks
- Take 3 tablespoons Sugar
- Prepare 2 tablespoons Plain Flour
- Take 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. A beautiful looking custard cream filled cake that is extremely light and flavourful. 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.
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.
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. I have not tried to make a sponge cake with any. Many sponge cakes are made without any leavening agents.
So that is going to wrap this up for this exceptional food fat-free sponge cake with custard and pear recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
