This gorgeous white velvet cake has a soft, tender crumb. So what's the secret ingredient? Egg whites instead of whole eggs.

Grease and line a deep, 23cm/9in round cake tin with baking paper ... Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with ...

Remove from oven and let cool. Step 2: Make the White Chocolate Cake Batter Increase oven temperature to 350°F (175°C).