White Chocolate and Raspberry Lollies

For the sponge

• Preheat the oven to 180°C (160° fan) | gas 4.
• Grease and line the base and sides of a 23 cm | 9" square springform cake tin with greaseproof paper.
• Combine the eggs and golden caster sugar in a large heatproof bowl set over a half-filled saucepan of gently simmering water.
• Beat the mixture briefly to combine.
• Continue to whisk until the mixture measures ~38°C | 100F on a sugar thermometer.
• Remove the bowl from the heat and continue to beat with an electric whisk until thick and the beaters leave a ribbon-like trail in the mixture.
• Sift in the flour, baking powder, and salt, folding until smooth.
• Add the oil, milk, and vanilla extract and fold again until the batter is smooth.
• Scrape into the prepared tin, spreading out evenly.
• Bake for 18-22 minutes until a cake tester comes out clean from its centre. Remove to a wire rack to cool.

For the buttercream

• Combine the white chocolate chips and 60 ml milk in a heatproof bowl. Set it over a half-filled saucepan of gently simmering water, stirring occasionally until melted.
• Remove from the heat and set aside to cool.
• Beat the butter in a large mixing bowl until thick and pale, about 2 minutes. Beat in the icing sugar in three additions until smooth and incorporated.
• Add the melted white chocolate and the vanilla extract and beat again until smooth.
• Beat in an extra 2-3 tbsp milk to thin the buttercream if needed; it should be spreadable.
• Finish by folding in the frozen chopped raspberries.
• Spoon the buttercream on top of the sponge base in the cake tin and spread it out in an even layer, smoothing the top.
• Cover and chill until needed.

For the topping

• Soak the gelatine leaf in a small bowl of cold water.
• Combine the golden caster sugar with 50 ml water in a saucepan, and cook over a medium heat, stirring until the sugar has dissolved.
• Add the raspberries and continue to cook for a further 4-5 minutes until broken down and juicy.
• Strain the hot raspberry juice through a fine sieve into a small bowl and stir in the lemon juice.
• Squeeze out the excess water from the gelatin before adding it to the raspberry liquid, whisking until dissolved.
• Let the mixture cool for 10 minutes before carefully pouring over the buttercream layer in the cake tin.
• Cover the tin again and chill for at least 3 hours until the topping is set.

To decorate

• Before serving, turn out the cake from the tin.
• Pulse together the caster sugar with the gold glitter in a food processor and sprinkle the mixture over the top of the raspberry layer.
• Cut the cake into eight triangles.
• Skewer with lolly sticks before serving.