Preheat the oven to 180°C/350°F. Grease and line 2 x 20cm/8inch cake pans with parchment paper.
Sift the flour, baking powder and salt into a bowl.
Heat the milk, white chocolate and vanilla until hot, taking care not to allow it to boil.
In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume.
Slowly pour in the oil and allow to whip into the egg mixture.
Add the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
Pour the batter into the prepared cake pans. Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool completely.
Whip the cream with the icing sugar until it starts to thicken then slowly pour in the melted white chocolate. Whip until stiff peaks form.
Spread half of the whipped cream over one of the cakes then top with raspberries.
Top with the remaining layer of cake and finish with the rest of the whipped cream and raspberries.