"Create a bakery-style eggless rawa tea cake recipe in metric units. It should be super soft, moist, tender, and lightly spongy with a fine crumb, but still slice neatly and hold together well. Use semolina (rawa/sooji) as a key ingredient, with a classic tea-cake style flavor. Include exact gram weights for ingredients, a detailed step-by-step method, pan size recommendation, oven temperature, baking time, doneness cues, cooling time, texture notes, and troubleshooting for dryness, graininess, crumbling, dense texture, and sinking. Also include the total finished cake weight after baking and cooling, and the approximate raw batter weight before baking. Use metric units only."