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Photo of Brown sugar sponge with crème fraîche and pears by WW

Brown sugar sponge with crème fraîche and pears

Total Time
40 min
20 min
20 min
A fluffy sponge never fails to impress. Instead of cream, try the slightly tangy flavour of crème fraîche spiced with a hint of cinnamon



6 medium

Brown sugar

cup(s), (75g), firmly packed

Vanilla bean

1 whole, split, seeds removed

Plain flour

1 cup(s), (150g)

Baking powder

¼ tsp

Reduced fat oil spread

60 g, melted, cooled

Fromage frais, vanilla bean

150 g

Ground cinnamon

½ tsp

Icing sugar

2 tsp


2 small, peeled, core removed, cut into thin wedges

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


TIPS: Swap the pear for apple or banana.To remove vanilla seeds, use a sharp knife to cut down the length of the vanilla pod. Use the tip of the knife to scrape out the seeds.