- Stand Mixer: Essential for efficiently mixing dough and batter, versatile across numerous recipes.
- Electric Whisk: For whipping cream, egg whites to stiff peaks, or mixing batter for cakes and sauces.
- Measuring Cups & Spoons: Stainless steel set for accurate ingredient measurement.
- Silicone Spatula: Handy tool for mixing and scraping bowls, versatile in various cooking tasks.
- Digital Food Scale: Adjustable scale for precise ingredient measurements, especially useful in baking.
- Sturdy Mixing Bowls: Ideal for mixing ingredients or holding large quantities of batter/sauce.
- Cake Pan (9" Square): Perfect for any cake recipe, including the yogurt cake.
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
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
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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