Creamy Vanilla Sheet Cake With Fresh Raspberries - cooking recipe
Ingredients
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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
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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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