1. Preheat the oven to Gas Mark 3/160oc/fan oven 140oc. Lightly spray two 18cm (7 inch) cake tins with low fat cooking spray and line them with baking parchment.
2. Place all the sponge ingredients together in a mixing bowl and beat for 2-3 minutes, using an electric whisk, until pale and fluffy. Divide between the prepared cake tins and spread out evenly. Bake for 18-20 mins until risen and springy to the touch. Turn out on to a wire rack to cool.
3. Use a vegetable peeler to make 10g (1/4oz) white chocolate shavings to top the cake, and set aside in the fridge.
4. Break up the remaining chocolate and place in a heatproof bowl, set over a pan of gently simmering water until melted. Cool slightly, then beat in the soft cheese and icing sugar until smooth. Chill in the fridge until needed.
5. To assemble the cake, spread half the white chocolate frosting over one layer of sponge and gently press in the raspberries. Top with the second sponge and spread the remaining frosting on top. Scatter the white chocolate shavings over the cake. Keep in the fridge until ready to serve.

This recipe is taken from Weight Watchers Cook Smart Baking, available from Amazon