Chocolate chip cake

1. Preheat oven to 350. Spray and line cupcake tins or 9 inch rounds.
2. Reserve 1 tablespoon of cake flour. Combine cake flour, baking powder, and salt. Stir together milk and vanilla.
3. Cream butter until smooth. Add sugar and beat until pale and fluffy.
4. Stir in one-third of flour, half of milk, one-third of flour, half of milk, and one-third of flour, until just combined.
5. Beat egg whites to stiff peaks and fold into batter in thirds.
6. Toss chocolate chips in reserved flour and fold gently into batter. Divide between pans.
7. Bake cupcakes for around 22 minutes or cakes for 34 minutes until golden brown and set. Cool completely before frosting.

Raspberry Swiss meringue buttercream

1. Combine egg whites, sugar, and salt in a heatproof mixing bowl over simmering water until warm and sugar is dissolved. Mixture should feel smooth when rubbed between two fingers.
2. Remove from heat and begin to beat on mixer speed low. Increase speed to medium-high and beat until stiff peaks form. Continue until mixture is glossy and completely cool.
3. Decrease speed to medium-low and add butter a few tablespoons at a time, mixing well after each addition. If using a stand mixer, switch to the paddle attachment and beat until smooth.
4. Stir in vanilla. Add raspberries and mix until desired consistency (Martha says streaky, Mac didn’t like the berry chunks).
5. Frost cooled cakes and garnish with remaining raspberries.