White chocolate and raspberry cake is this year's favorite. Since I made it for a couple on their wedding day, it has become the most requested cake.
I didn't have all the things called for in the original recipe which made me do a bit of tweaking. I normally use medium size eggs in baking. That went to my batter in place of large eggs. I made my own self-raising flour because it's way cheaper than buying the original. Here in the tropics, getting access to fresh raspberries is impossible. I used frozen raspberries instead. Some suggests not to defrost frozen raspberries if used in baking. As for me, I let it thaw and leave in a strainer to drain all the liquid before adding it to the batter. This has always work for me.
The cake peaked while baking. I got rid of the dome (which I happily munched after everything is set) before filling and frosting the cake with vanilla butter cream. I can say this is one of the nicest cakes I made. Try it for yourself.
