Ingredients:<br /><br />Flour - 2 Cups/ 320g<br />Baking Powder - 2 Tsp/ 7g<br />Salt - 1/2 Tsp<br />Oil - 1/2 Cup/ 120g<br />Sugar - 3/4th cup/ 195g<br />Vanilla - 1/2 Tbsp<br />Eggs - 4 nos<br />Milk - 1 Cup/ 240g<br /><br />Process :<br />* Pre-heat the oven at 175C<br />* To a mixing bowl, add in the oil along with castor sugar & vanilla essence - whisk using an electric whisk or hand whisk until the mixture is light & fluffy<br />* Crack in one egg at a time & mix after every addition until combined<br />* Combine the the flour, baking powder & salt in a separate bowl. Sift it in 1/3rd of the dry mix into the wet ingredient mixture - add in half the milk & gently fold. Repeat this with the remaining flour & milk<br />* Transfer the batter to prepared cake tins- I used 2 cake tins - 6 inches each & bake in a pre-heated oven for 25-30 mins/ until a skewer inserted comes out clean<br />* De-mould the cake once it cools down<br />* Let it cool down completely before layering it with the raspberry filling & frosting!<br /><br />Cream cheese frosting:<br />Butter - 1/2 Cup / 100g<br />Cream Cheese - 1 Cup/ 227g<br />Icing Sugar - 1 Cup/ 150g<br />Vanilla - 1/2 Tbsp<br />Salt - A pinch<br /><br />Raspberry filling:<br />3/4th Cup Raspberry<br />Zest of a Lime<br />1/2 Tbsp Lime Juice<br />2 Tbsps Sugar<br /><br />Happy Baking!♥️
