Easiest Way to Prepare Gordon Ramsay Fat-Free Sponge Cake With Custard and Pear

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, fat-free sponge cake with custard and pear. It is one of my favorites food recipes. This time, I am going to 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 well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Fat-Free Sponge Cake With Custard and Pear is something which I’ve loved my entire life.

To begin with this recipe, we have to 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:

1. Make ready 3 Eggs
2. Take 1/2 cup Caster Sugar
3. Prepare 1/4 cup Plain Flour
4. Get 1/4 cup Self-Raising Flour
5. Take 1/4 cup Corn Starch Flour
6. Take 2 Pear *sliced and stewed
7. Take <Custard>
8. Get Icing Sugar
9. Get 1 cup Milk
10. Get 3 Egg Yolks
11. Get 3 tablespoons Sugar
12. Get 2 tablespoons Plain Flour
13. Get 1/2 teaspoon Vanilla

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. Poached in ginger and vanilla and nestled in a moist almond sponge.

Steps to make Fat-Free Sponge Cake With Custard and Pear:

1. Line the base and side of a 20cm round cake tin with baking paper. Preheat oven to 170C.
2. 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.
3. 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.
4. Place all the custard ingredients in a saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens.
5. 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.
6. 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.
7. Dust with Icing Sugar and serve.

I have not tried to make a sponge cake with any. Poached in ginger and vanilla and nestled in a moist almond sponge. Drain the pears and arrange them upright in a ring in the tin, pushing each pear all the way down into the cake batter. This French Pear Cake is light and filled with pears and with a crispy, crackly sugar topping. Lovely enjoyed warm with a dollop of Crème Fraîche.

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