Instructions: Heat oven to 350 . Grease 2 9" round pans, line with a waxed paper circle, grease paper, lightly dust with flour. Sift together cake flour, baking powder and salt, set aside. Place white chocolate in a small bowl, add boiling water, stir until smooth. Stir in milk, set aside. Beat butter and sugar 2 minutes on medium speed until fluffy. Beat in vanilla extract then egg yolks, one at a time, beating well after each. At low speed beat in flour mixture, in fourths, alternately with white chocolate mixture, in thirds, just until blended. In clean bowl, with clean beaters, whip egg whites until stiff peaks form, gently fold into batter. Spread batter in prepared pans, bake 25-30 minutes or until cake springs back when lightly touched in center.

Cool 10 minutes, remove from pans, cool completely on wire racks. In blender, puree raspberries with syrup. Strain through fine sieve into non-aluminum saucepan. Heat puree to boiling, reduce heat and simmer 10 minutes or until volume is reduced to 1/2 cup, cool. In small saucepan, combine 1 cup sugar, lemon juice and water. Stir until mixture comes to a boil, boil without stirring until syrup registers 240 on a candy thermometer (soft ball stage). Meanwhile, in a large bowl, beat egg whites to soft peaks, slowly beat in 1/4 cup sugar. With mixer running, gradually beat in hot syrup. Beat at high speed 8 minutes or until meringue is thick, glossy and completely cool. Beat in vanilla extract. In another bowl, beat butter until smooth. Beat in meringue, 1/4 cup at a time, beating well after each addition. Gradually beat in raspberry puree, beat 2 minutes or until light.

Ice cooled cake layers.

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