Yogurt Sponge Cake With Fall Berry Compote
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 tbsps
Safflower Oil1 cup
Fructose2 tsps
Vanilla Extract1 cup
Skim Milk2 cups
Cake Flour (sifted)1 tsp
Baking Soda1 small
Apple (peeled, cored and diced)1 tsp
Lemon (grated rind)1 cup
WaterDirections:
1
Preheat oven to 350 degrees
2
Grease an 8-inch round cake pan
3
Line the bottom with parchment paper and set aside
4
Combine the safflower oil, fructose, vanilla, milk and yogurt in a mixing bowl
5
Sift together the cake flour and baking soda
6
Stir into the yogurt mixture
7
Beat the egg whites until stiff but not dry
8
Fold into the cake batter
9
Pour the batter into the prepared pan
10
Bake about 30 to 35 minutes or until done
11
Cool in the pan on a wire cooling rack for 10 minutes
12
Then unmold and cool completely before serving Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat
13
Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes
14
Add more water if the sauce seems too dry
15
Add the raspberries and cook a few minutes until they begin to release some of their liquid
16
Serve the sauce warm or cold with a light sponge cake