Yogurt Sponge Cake With Fall Berry Compote Food

CHEF LEE ANNE WONG'S PANCAKES WITH SUMMER BERRY COMPOTE

Steps:

• Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
• In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter.
• Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.
• Serve with warm Summer Berry Compote.
• In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice.
• Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).
• Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes.

SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

FALL BERRY CONSERVE

Steps:

• Combine cranberries, sugar, and port in heavy large saucepan.
• Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.
• Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)