YOGURT SPONGE CAKE WITH FALL BERRY COMPOTE
Steps:
- 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
- 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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leezaan petersen
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Jabegu Kumar
[email protected]I had some trouble getting the cake to rise properly. I'm not sure if I did something wrong or if it was just a fluke.
Amrito Biswas
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth.
Clinton Napoleon
[email protected]I'm not a big fan of yogurt, but I was pleasantly surprised by how much I enjoyed this cake. The yogurt flavor is subtle and the cake is incredibly moist.
Viviana Rivera
[email protected]I made this cake for my daughter's birthday and it was a huge success! She loved the colorful berry compote and the cake was gone in no time.
Osum Edward
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the berry compote adds a festive touch.
Koda Finlay
[email protected]The berry compote is so versatile. I've used it on pancakes, waffles, and even ice cream. It's always a hit!
Azeem Alshan
[email protected]I love that this recipe uses yogurt instead of butter or oil. It makes the cake so much healthier, and it still tastes amazing.
97 News
[email protected]This cake is so easy to make, even for a beginner baker like me. The instructions are clear and concise, and the cake turned out perfectly. I'm definitely going to be making this again!
Stepheny oluchukwu
[email protected]I've made this cake several times now and it's always a hit! My family and friends love the light and airy texture of the cake, and the berry compote is always a crowd-pleaser. It's the perfect dessert for any occasion.
sam davis
[email protected]This yogurt sponge cake with fall berry compote is an absolute delight! The cake is incredibly moist and fluffy, with a delicate crumb and a hint of tanginess from the yogurt. The berry compote is the perfect accompaniment, adding a burst of sweetnes