Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour and whisk in gently until you can't see any flour anymore
Toss the fresh raspberries and white chocolate chips in a a spoonful of flour, just enough to lightly coat them (this will help them stop sinking), then fold them in gently with a silicone spatula or wooden spoon
Divide the mixture between the tins, use scales for accuracy if you like
Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
Make the buttercream by mixing together the butter on it's own for a few minutes, then add the icing sugar and milk and mix to combine, then add the melted white chocolate and mix until smooth. You can do this by hand or with an electric whisk. You can add more milk if the buttercream is too stiff
If the cakes have domed on top, level them off with a cake leveller or a knife
Put one of the sponges on your plate or cake stand, and pipe a border of buttercream rosettes around the edge of the sponge. Fill the centre with more buttercream and smooth it out into an even layer, and then add the raspberry jam over the top of the central flat layer of buttercream
Add the second layer and do the same as above
Add the final layer, pipe larger rosettes all around the edge and smaller ones in the centre, then decorate with the fresh raspberries around the edge, and sprinkle the freeze dried raspberries and white chocolate curls all over
Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days