Grab the RECIPE here: <br /><br />-<br /><br />FOLLOW ME HERE:<br />Instagram: <br />Facebook: <br />Pinterest: <br />Twitter: <br /><br />HELPFUL LINKS:<br />To convert grams into US cups, please follow this link: <br />To convert grams into metric cups, please follow this link: <br /><br />About The Scran Line<br />Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.<br /><br />-<br /><br />PEANUT BUTTER JELLY CAKE<br /><br />Serves 30<br /><br />Recipe can be halved and quartered<br /><br />Cake – double this recipe<br />429g all-purpose flour<br />265g caster (superfine) sugar<br />3 tsp baking powder<br />1/2 tsp salt <br />125g unsalted butter, softened<br />375ml of milk<br />125ml vegetable oil<br />2 tbsp Greek yogurt (can substitute with sour cream)<br />1 tsp vanilla extract<br />2 large eggs <br />1 cup frozen raspberries<br />2 drops raspberry essence (optional)<br />crushed peanuts<br />600g raspberry jam to drizzle and spread<br /><br />Peanut Butter Frosting<br />1 batch Swiss meringue buttercream frosting<br />300g smooth peanut butter<br /><br />Raspberry Frosting<br />1 batch Swiss meringue buttercream frosting<br />300g raspberry jam (seedless)<br />2 tsp raspberry essence
