These cake bars magically form layers of raspberry deliciousness as they bake in the oven. Light, spongy cake tops a layer of creamy raspberry custard, with whole raspberries strewn throughout. A hint of orange brings out the berries' summery sweetness, and piles of fresh Driscoll's raspberries, kissed with powdered sugar, adorn this showstopping dessert. Bring something new and different to your summer barbecues and picnics this year!
Fold in the reserved whipped egg whites. (Mixture may look curdled. Try to eliminate as many large lumps as possible, without losing too much volume.)
Pour the batter into the prepared pan, and sprinkle 6 more ounces of fresh raspberries evenly over the surface. (Raspberries will sink to the bottom.)