Brown sugar sponge with crème fraîche and pears
⅓ cup(s), (75g), firmly packed
1 whole, split, seeds removed
1 cup(s), (150g)
Reduced fat oil spread
60 g, melted, cooled
Fromage frais, vanilla bean
2 small, peeled, core removed, cut into thin wedges
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 20cm round cake tins with oil and dust base and sides with a little plain flour. Gently tap tins to remove excess flour.
- Using electric beaters, beat eggs, brown sugar and vanilla seeds for 8–10 minutes or until thick and creamy. Sift flour and baking powder together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture. Gently fold in spread.
- Divide mixture evenly between prepared tins and bake for 18–20 minutes or until sponges spring back when lightly touched. Line a wire rack with baking paper. Turn sponges, top-side up, onto wire rack to cool.
- Meanwhile, combine crème fraîche and cinnamon in a small bowl. Place 1 sponge on a serving plate and spread with crème fraîche mixture. Top with pear and remaining sponge. Dust with icing sugar to serve.