Ingredients

3 cups sifted cake flour (not self-rising; sift before measuring)

2 teaspoons baking powder

1 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened

2 cups granulated sugar

2 teaspoons pure vanilla extract

3 large eggs, warmed in shell in warm water 10 minutes

2 cups well-stirred plain whole-milk yogurt (not Greek-style) atroom temperature 30 minutes

For sauce:

• 2 cups fresh red currants (1/2 pound), stemmed
• 4 cups fresh raspberries (16 ounces), divided
• 2/3 cup granulated sugar room temperature 30 minutes

For icing:

• 3 cups confectioners sugar
• 3 tablespoons light corn syrup
• 1/2 cup heavy cream
• Scant 1/2 teaspoon pure vanilla extract

• Equipment: a 13- by 9-inch cake pan

Description

Dripping With Snowy-white Icing And Paired With Fresh Berries And A Ruby-red Currant And Raspberry Sauce, This Sheet Cake Is A Charming Way To...

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