For the cake batter: 

2 cups all-purpose flour

Pinch salt

2 teaspoons baking powder

4 eggs, separated

1 cup granulated sugar, divided

1 stick (½ cup) butter, softened

1 teaspoon vanilla

½ cup orange juice

Preheat the oven to 350ºF.

Prepare the pears: In a 25 cm x 10 cm pan, combine the melted butter, ginger, cinnamon, lemon juice, and brown sugar. Add the pears and gently stir to coat. Arrange in a single layer in the bottom of the pan.

Cover the pan, transfer to the oven, and bake for about 3 minutes. Set aside.

Meanwhile, in a medium bowl, sift together the flour, salt, and baking powder.

In a large bowl, beat the egg whites with 2 tablespoons of the sugar.

In a separate large bowl, cream the butter with the remaining sugar until it turns a lighter color. Thoroughly beat in the egg yolks one by one, then the vanilla.

Mixing constantly, alternate adding the flour mixture and orange juice to the pan until just combined. Gently beat in the egg whites until combined.

Pour the cake batter over the pears in the pan. Transfer to the oven and bake for 45 minutes to 1 hour. Serve.