This cake is like a more decadent version of a Victoria sponge - it looks like a fairly plain sponge, but with white chocolate baked into the sponge and in the buttercream, it's about as far from ordinary as you could get. Raspberries are scattered through the mixture for a pleasant tartness against the sweetness of white chocolate.
Gluten-free flour blend (rice, potato, tapioca; xanthan gum), free-range whole eggs, caster sugar, sour cream (milk), Fairtrade white chocolate (sugar, whole milk powder, cocoa butter, emulsifier: soya lecithin; vanilla flavouring), raspberries, salted butter (milk), gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), salt, cream of tartar, xanthan gum.
Salted butter (milk), icing sugar, Fairtrade white chocolate (sugar, whole milk powder, cocoa butter, emulsifier: soya lecithin; vanilla flavouring).
Freeze-dried raspberries.
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).
Fairtrade white chocolate (sugar, cocoa butter, dried full cream milk, lactose (milk), milk whey powder, emulsifier: sunflower lecithin, flavouring).
Vegan white chocolate alternative (sugar, cocoa butter, rice flour, flavouring, emulsifer: sunflower lecithin).
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).
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