Grab the RECIPE here:
-
FOLLOW ME HERE:
Instagram:
Facebook:
Pinterest:
Twitter:
HELPFUL LINKS:
To convert grams into US cups, please follow this link:
To convert grams into metric cups, please follow this link:
About The Scran Line
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.
-
PEANUT BUTTER JELLY CAKE
Serves 30
Recipe can be halved and quartered
Cake – double this recipe
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 cup frozen raspberries
2 drops raspberry essence (optional)
crushed peanuts
600g raspberry jam to drizzle and spread
Peanut Butter Frosting
1 batch Swiss meringue buttercream frosting
300g smooth peanut butter
Raspberry Frosting
1 batch Swiss meringue buttercream frosting
300g raspberry jam (seedless)
2 tsp raspberry essence
