This light, fluffy, white chocolate cake relies on whisked egg whites to help it rise and give it its melt-in-the-mouth texture. Sharp, tangy raspberries offset the vanilla sweetness of the cake wonderfully.

Ingredients: (Serves 8-10)

• 140 g/5 oz white chocolate
• 110 g/4 oz plus ½ tablespoon butter
• 140 g/5 oz caster sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 85 g/3 oz all-purpose flour
• 35 g/1½ oz ground almonds
• 200 g/7 oz fresh raspberries
• Icing sugar, to dust
• Double cream, to serve

Method:

Preheat oven to 160ºC/325ºF/Gas mark 3. Grease a 23 cm/9 inch springform tin and line its base with greaseproof paper. Break the chocolate into a heatproof bowl set over a pan of barely simmering water. Heat until melted. Remove from the heat and leave to cool for about 10 minutes.

Beat together the butter and half the sugar until smooth and creamy, then beat in the egg yolks one at a time. Stir in the vanilla and melted chocolate. Sift the flour over the bowl and add the almonds. Fold together gently.

In a separate bowl, whisk the egg whites until foamy, then whisk in the remaining sugar 1 tablespoon at time until thick and glossy and peaks have formed. Fold a small amount at a time into the chocolate mixture. Pour the batter into the prepared tin and bake for 35 to 40 minutes until risen and golden and a skewer inserted into the center comes out clean.

Leave the cake to cool in the tin for about 10 minutes, then remove the ring and leave the cake to cool on the base. To serve, top with fresh raspberries, dust with icing sugar and offer with a jug of cream.