Grab the RECIPE here: www.thescranline.com/peanut-butter-jelly-cake - FOLLOW ME HERE: Instagram: www.instagram.com/TheScranLine/ Facebook: facebook.com/TheScranLine Pinterest: au.pinterest.com/TheScranLine/ Twitter: www.twitter.com/TheScranLine HELPFUL LINKS: To convert grams into US cups, please follow this link: www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ To convert grams into metric cups, please follow this link: www.taste.com.au/how+to/articles/369/weights+measurement+charts 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

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