Yogurt Sponge Cake with Fall Berry Compote

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