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Sponge Cake with Pear Marmalade Recipe

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A light cake with a pear marmalade 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 Gingered Pear Sauce for another great pear recipe to serve family and friends.

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Ingredients

SPONGE CAKE:
2 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
5 tablespoons extra virgin olive oil
3/4 cup sugar
3 eggs
1 tablespoon lemon zest
1/2 cup whole milk
PEAR MARMALADE:
5 pears
powdered sugar for garnish

Container:Two 8-inch round cake pans

Directions

PREP

10 mins

COOK

25 mins

READY IN

45 mins

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 for the top of the cake if desired.
Place the second cake on top of that and place the reserved marmalade in the center of the top layer. Sprinkle with powdered sugar and serve.