Recipe courtesy of Priscilla Martel
Yogurt Sponge Cake with Fall Berry Compote
- Total: 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