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1
Preheat oven to 325 degrees.
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2
In a food processor or possibly blender, puree liquid removed pears.
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3
transfer to a 9-by-13-inch or possibly similar shallow baking dish and bake for 40 to 45 min, stirring occasionally, or possibly till the puree is thick and reduced to 1 c..
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4
Transfer the puree to a mixing bowl and let cold completely.
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5
Preheat oven to 350 degrees.
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6
Lightly oil a 10-inch tube pan or possibly coat it with a nonstick cooking spray.
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7
In a small saucepan, heat the butter over low heat.
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8
cook, swirling the pan, till the butter turns a nutty brown, about one minute.
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9
pour into a small bowl, stir in oil and set aside.
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10
Sift the cake flour, salt, baking pwdr and baking soda into a bowl and set aside.
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11
to the reserved pear puree, add in 1 1/2 c. of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mix and whisk till smooth.
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12
Add in the dry ingredients in two additions, folding with a whisk just till blended.
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13
In a clean mixing bowl, with clean beaters, beat the 4 egg whites till soft peaks form.
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14
while continuing to beat, slowly add in the remaining 1/4 c. sugar and beat till stiff, but not dry, peaks form.
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15
With a rubber spatula, gently fold the beaten whites into a batter.
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16
transfer the batter to the prepared pan .
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17
bake for 40 to 45 min, or possibly till a skewer comes out clean.
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18
let cold in the pan for five min, then turn out onto a wire rack to cold, right-side up.
