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Sponge: Sponge Cake w/Pear Marmalade

Source of Recipe

recipetips.com


List of Ingredients

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



Recipe

Butter and flour 2 (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. To Make 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 towl, 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. Place the second cake on top of that. Sprinkle with powdered sugar and serve.