Yogurt Sponge Cake with Fall Berry Compote
- 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
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 servingFALL 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