Instructions

1. Preheat oven to 350F, rack in the middle.
2. Grease and flour the sides of 1 9” cake pan, lining the bottom with parchment paper.
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour, salt and baking powder then add to the creamed mixture and mix well.
6. Stir in the milk until batter is smooth.
7. Pour into the prepared pan.
8. Bake for 30 to 40 minutes in the preheated oven.
9. Test with a cake tester where it comes out just with a few crumbs.
10. Move the pan to a cooling rack to cool for at least 25-30 minutes in the pan.
11. Remove the cake from the pan and allow to cool completely.
12. While the cake is cooling place a bowl with beaters in the fridge for 1 hour.
13. minutes before you take the bowl out of the fridge, melt the white chocolate and allow to come room temperature. You want it still melted but not hot.
14. Remove the bowl from the fridge and add the heavy whipping cream.
15. Beat until soft peaks form. Soft peaks means when you pull the beaters away you’ll have tips form but the tops of the tips will curl down. They aren’t quite stiff.
16. Add the cooled white chocolate and whip until stiff peaks form.
17. Transfer the mixture to a bowl and chill for 30 minutes.
18. At this point you can cut the cake into small cubes or go for a more rustic look and gently crumble it leaving chunks. You don’t want crumbs but more chunks (smaller).
19. In a trifle bowl add a third of the cake chunks.
20. Top with a third of the white chocolate cream. lemon curd and 1 cup of raspberries.
21. Repeat with another layer of cake, cream, curd and raspberries.
22. Next add the remaining cake, cream, curd and place the raspberries in a decorative manner.
23. Cover and chill for 1 hour before serving.