Vanilla Cake With Raspberries

Preheat oven to 160°C fan-forced. Grease a 22x30x4.5cm deep rectangular pan and line base and 2 long sides with baking paper.

Beat butter and sugar in the bowl of an electric mixer until pale and creamy. Add eggs, one at a time, beating well between additions. Add vanilla, lemon rind plain flour and mix on low speed, add sour cream and mix until combined. Add milk and self raising flour. Mix on low speed until combined.

Spoon mixture into prepared pan and smooth over the top. Cook in oven for 30-35 minutes or until skewer inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, for the vanilla frosting, sift sugar into the bowl of an electric mixer; add butter, milk and vanilla, mix on low speed until combined, then increase to high and beat until fluffy. Spread cooled cake with frosting. Cut into squares and decorate with raspberries. Tip 1: Slab cakes are great for cutting into shapes for decorating, it is best to use day old cakes, refrigerated overnight as they tend to be less crumbly when cut. Tip 2: Use a level-based slab pan or roasting dish. If the cake cooks faster around the edges, reduce oven temperature and increase cooking time. Tip 3: Use a pastry brush to remove any cake crumbs that fall onto the board or platter around the cake before and during decorating.