Creamy Vanilla Sheet Cake With Fresh Raspberries

• 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

1. Preheat oven to 350u0b0F. Butter a 13x8x2 inch baking tray.
2. 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.
3. 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.

flour, custard power, sugar, milk, eggs, vanilla, salt, unsalted butter, powdered sugar, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/36364 (may not work)