Over the last few months, I missed going out to eat cake so much I decided to make it myself. I baked this delightful raspberry ripple- recipe and ingredients courtesy of BakedIn. Ingredients: 130g caster sugar 195g self-raising flour 1 tsp baking powder 75g granulated sugar 130g icing sugar 2.5g freeze dried raspberries 4 medium eggs 195g cubed unsalted butter, at room temperature 120g raspberries 350g mascarpone You will need: 3 x greaseproof circles Butter measure 2 x wooden skewers 3 x 18cm round tins Small saucepan Sieve Method: 1. Preheat the oven to 180°C/fan 160°C/ gas mark 4. Grease three round tins and line with the provided greaseproof circles.…