White chocolate, lemon and raspberry cake Author: Helen Doyle Serves: 24 Ingredients For the Victoria sponge: 225g unsalted butter 225g caster sugar 4 eggs 225g self raising flour milk to loosen For white chocolate mousse: 3 leaves bronze gelatine 250g white chocolate 188g milk 375g UHT whipping cream For the lemon curd cream: 125g double