Yogurt Cake with Currant Raspberry Sauce

PreparationMake cake: Preheat oven to 350°F with rack in middle. Butter cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess. Sift together cake flour, baking powder, baking soda, and salt. Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles. Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour. Make sauce while cake bakes: Stir together currants, 2 cups raspberries, sugar, and 1/8 teaspoon salt in a medium saucepan and let stand until juicy, about 15 minutes. Simmer, stirring occasionally, until fruit breaks down, about 8 minutes. Force through a fine-mesh sieve into a bowl, discarding solids. Cool sauce. Make icing and Assemble cake: Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth. Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes. Serve with sauce and remaining 2 cups raspberries on the side. Cooks' notes:•If you can’t find red currants, you can substitute 2 more cups raspberries. •Sauce keeps, chilled, 2 days. •Cake can be baked and iced 1 day ahead and kept in a cake keeper (or covered with an inverted roasting pan; do not touch icing) at cool room temperature.◊

PreparationMake cake: Preheat oven to 350°F with rack in middle. Butter cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess. Sift together cake flour, baking powder, baking soda, and salt. Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles. Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour. Make sauce while cake bakes: Stir together currants, 2 cups raspberries, sugar, and 1/8 teaspoon salt in a medium saucepan and let stand until juicy, about 15 minutes. Simmer, stirring occasionally, until fruit breaks down, about 8 minutes. Force through a fine-mesh sieve into a bowl, discarding solids. Cool sauce. Make icing and Assemble cake: Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth. Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes. Serve with sauce and remaining 2 cups raspberries on the side. Cooks' notes:•If you can’t find red currants, you can substitute 2 more cups raspberries. •Sauce keeps, chilled, 2 days. •Cake can be baked and iced 1 day ahead and kept in a cake keeper (or covered with an inverted roasting pan; do not touch icing) at cool room temperature.◊