A grown-up, lightly spiced sponge cake with delicate flavors awaits in this delicious Maple Pear Ruffle Cake recipe. The sponge cake is filled with juicy pears that have been perfectly caramelized in a rich maple syrup, giving it a touch of natural sweetness. To complete this exquisite creation, a delicious layer of meringue buttercream is generously spread over the top, resulting in a heavenly combination of textures. This cake is a true masterpiece that will enchant your taste buds and make you want another slice.
- 225g unsalted butter, softened, plus a little butter for greasing
- 175g golden powdered sugar
- 175g light brown soft sugar
- 4 large eggs
- 325g flour
- 25g cornstarch
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp spice mix
- 1½ tbsp baking powder
- 300 ml whole milk
- edible gold spray (optional), for decoration
- 4 large conference pears, ripe but firm
- Juice ½ lemon
- 3 tbsp maple syrup
- 2 tbsp unsalted butter
- 4 large egg whites
- 320 g light brown soft sugar
- 480g unsalted butter, softened
- 6 tbsp maple syrup
Get a smooth finish
Crumb coating is something professional bakers do to give their cakes a glossy finish. Start by spreading a very thin layer of the frosting over the entire cake before frosting it properly. It will help hold on to any crumbs so there should be no crumbs left in the final icing. For a truly clean finish, cool the cake after coating (also called masking) before proceeding to iron.
Petal Glaze Tip
The best way to shape your ruffle is to use a small, thin petal-shaped lace. (I used a Wilton 104.) Both are available at most good baking stores.
- Preheat the oven to 180°C/160°C fan/gas 4 and grease 3 x 20cm sandwich tins.
- Line the bottom of the molds with baking paper and grease the baking paper.
- In a large bowl, beat butter and sugar with an electric whisk until fluffy, about 5 minutes.
- Add the eggs one at a time, beating until fully incorporated before adding more.
- In another bowl, mix together the flour, cornstarch, spices and baking powder.
- Stir in the dry ingredients in 3 batches, alternating with the milk.
- Divide the batter between the prepared pans, smooth the surfaces, and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack, peeling off the baking paper, to cool completely.
- Peel the pears, core them and cut them into small cubes.
- Mix the pears with lemon juice and place in a pan with maple syrup and butter.
- Cook over medium-high heat until pears are tender and most of the liquid has evaporated. Set aside to cool.
- In a large heatproof bowl, whisk the egg whites and sugar over a pan of gently simmering water until the sugar is completely dissolved.
- Remove the bowl from the pan and beat with an electric whisk until a thick meringue is formed.
- Continue beating until the meringue has cooled to room temperature.
- Slowly beat in butter, 1 tablespoon at a time, until the mixture resembles a silky-smooth buttercream.
- If the mixture does not thicken, let it cool for 10 minutes and continue beating.
- Finally stir in the maple syrup.
- Place the first sponge cake on a cake board or serving plate and spread it with a thin layer of buttercream.
- Top with half of the caramelized pear pieces and reserve the remaining liquid.
- Repeat the previous step and finish with the third sponge.
- Spread a very thin layer of buttercream on the sides and top of the cake.
- Spread a thick layer of buttercream on the cake.
- Place the remaining buttercream in a piping bag fitted with a small petal piping tip.
- Hold the piping bag so the wide end of the nozzle touches the very bottom side of the cake.
- Gently move the bag back and forth in a zigzag pattern, forming the cake into strips.
- Repeat the previous step, each time starting next to the previous strip and working your way around the cake until it is completely covered.
- Pipe a line of buttercream around the top edge of the cake to eliminate any rough edges.
- If desired, finish the cake with a layer of edible gold spray.
Equipment and tools
Here are the equipment and tools you will need to make this Maple Pear Ruffle Cake:
- mixing bowls
- Electric mixer or hand mixer
- Spatula or wooden spoon
- Measuring cups and spoons
- Cake pans
- baking paper
- Cooling rack
- Palette knife or offset spatula
- Piping bag
- Smaller, thin, petal-shaped icing tip (e.g. Wilton 104)
This Maple Pear Ruffle Cake contains the following allergens:
- Wheat flour)
Storage and leftovers
After baking, you can store the maple pear ruffle cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to 5 days. If there are any leftovers, they can be frozen for up to a month.
To freeze, wrap individual slices or the entire cake tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
Health Benefits of Maple and Pear Ruffle Cake
The Maple & Pear Ruffle Cake not only tastes delicious but also offers several health benefits. Let’s take a closer look at some of the key ingredients and their nutritional benefits:
Pears provide a good amount of fiber, which helps maintain healthy digestion and prevent constipation. They are also rich in vitamin C, an antioxidant that supports immune function and promotes collagen production for healthy skin. Pears also contain potassium, which promotes heart health and helps regulate blood pressure.
2. Maple syrup
Maple syrup is a natural sweetener that is a healthier alternative to refined sugar. It contains various minerals such as manganese, zinc and calcium, which are essential for bone health and metabolism. Unlike processed sugar, maple syrup has a lower glycemic index, meaning it raises blood sugar levels more slowly, making it suitable for people with diabetes.
3. Cinnamon and ginger
Adding ground cinnamon and ginger to the cake not only enhances the flavor but also provides health benefits. Cinnamon has powerful antioxidant and anti-inflammatory properties and may help regulate blood sugar levels. Ginger, on the other hand, promotes digestion, relieves nausea and has anti-inflammatory properties.
4. Butter and eggs
Although butter and eggs are high in saturated fat and cholesterol, they provide important nutrients. They contain vitamins A, E and K as well as various B vitamins. Butter contains healthy fats that are important for brain function, hormone production and vitamin absorption. Eggs are an excellent source of protein that is essential for muscle repair and growth.
5. Flour and cornstarch
The combination of pure flour and cornstarch in the cake ensures a balanced distribution of nutrients. Flour is an important source of carbohydrates, which is the body’s main source of energy. Corn flour, on the other hand, adds lightness to the cake and is a gluten-free alternative for those with gluten intolerance or celiac disease.
Using whole milk in the cake provides calcium, phosphorus and vitamin D, which are crucial for bone health. Milk also contains protein for muscle growth and repair and B vitamins for energy production.
To sum up, the Maple & Pear Ruffle Cake not only satisfies your taste buds but also offers various health benefits. Enjoy this delicious dessert knowing that it contains nutritious ingredients that contribute to your overall well-being.