Yogurt Sponge Cake with Fall Berry Compote

Total Time:
1 hr 10 min
Prep:
35 min
Cook:
35 min
Ingredients
  • 6 tablespoons safflower oil
  • 3/4 cup fructose
  • 2 teaspoons vanilla extract
  • 1/2 cup skim milk
  • 1/2 cup plain yogurt, not non-fat
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 4 egg whites
  • FALL BERRY COMPOTE
  • 2 pears, cut into small cubes
  • 1 small apple, peeled, cored and diced
  • Juice of 1 lemon
  • 1 teaspoon grated lemon rind
  • 1/3 cup fructose
  • 1/4 cup water
  • 1 pint raspberries
Directions
  • Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with parchment paper and set aside.

  • Combine the safflower oil, fructose, vanilla, milk and yogurt in a mixing bowl. Sift together the cake flour and baking soda. Stir into the yogurt mixture.

  • Beat the egg whites until stiff but not dry. Fold into the cake batter. Pour the batter into the prepared pan. Bake about 30 to 35 minutes or until done.

  • Cool in the pan on a wire cooling rack for 10 minutes. Then unmold and cool completely before serving

FALL BERRY COMPOTE
  • Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry.

  • Add the raspberries and cook a few minutes until they begin to release some of their liquid.

  • Serve the sauce warm or cold with a light sponge cake


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