Creamy Vanilla Sheet Cake With Fresh Raspberries - cooking recipe

Ingredients
    2 1/4 cups self-rising flour
    3 tbsp custard power
    2 1/4 cups granulated sugar
    1 cup milk
    4 None large eggs
    2 tsp vanilla extract
    1/4 tsp salt
    1/2 cup unsalted butter, melted
    2 cups powdered sugar
    16 None fresh raspberries, to decorate
Preparation
    Preheat oven to 350\u00b0F. Butter a 13x8x2 inch baking tray.
    Combine flour, custard powder, sugar, milk, eggs, vanilla and salt in a bowl. Pour melted butter over top and mix for 3 mins. Transfer to prepared baking tray and bake for 45 mins, or until a skewer inserted in the center comes out clean. Transfer tray to a wire rack to let cool.
    Meanwhile, to make the icing, mix powdered sugar with enough water until smooth and spreadable. Use a spoon or spatula to spread icing over top of cake then decorate with fresh raspberries. Cut into squares to serve.

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