Yogurt Sponge Cake with Fall Berry Compote Recipe

Name: Yogurt Sponge Cake with Fall Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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
13
Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat.
14
Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes.
15
Add more water if the sauce seems too dry.
16
Add the raspberries and cook a few minutes until they begin to release some of their liquid.
17
Serve the sauce warm or cold with a light sponge cake

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons safflower oil, 3/4 cup fructose, 2 teaspoons vanilla extract, 1/2 cup skim milk, and more.

Yes, Yogurt Sponge Cake with Fall Berry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt Sponge Cake with Fall Berry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions