Maple, vanilla and pear cream sponge cake

Maple, vanilla and pear cream sponge cake


  1. Peel and chop the pears and place in a pan with the syrup and gently cook until you have a delicious pear compote, then pour into a bowl and chill.
  2. Gently beat the cream with the vanilla until soft peaks and cover, chill and set aside. Preheat the oven to 160C.
  3. Place all the cake ingredients into a bowl and beat until light fluffy and creamy. Pour the cake mix into the two lined tins and bake for 20-25 mins until springy to the touch. Turn out onto a wire rack to cool.
  4. Once cool, place one half of the cake onto a serving board or plate, blob on the cream and spread. Spoon the pear compote over the cream and gently top with the other half of the cake.

Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, with Clarks Maple Syrup.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Serve with or without the cream depending on what kind of sweet treat you're in the mood for


2 x 7 inch round sandwich tins
220g margarine
250ml maple syrup
1tsp vanilla bean paste/extract
4 medium free range eggs
220g self raising flour
1tsp baking powder
For the filling:
2 fairly ripe pears (use your favourite variety)
2-3 tbsp maple syrup
100ml double cream
1tsp vanilla bean paste/extract


Time: 30 minutes
Serves: 8
Nutrition: n/a