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Pre-heat the oven to 180°C/Gas Mark 4
Line the base of the tin with greaseproof paper
Place the sponge ingredients into a food processor and blend to create a smooth batter
Pour into the prepared tin and bake for 30-35 minutes, until risen and just firm to the touch, then allow to cool for 15 minutes
Spread the jam over the top of the warm cake
Break up the milk chocolate and put into a heatproof bowl along with the cream
Put the bowl over a pan of simmering water to melt, making sure the bottom of the bowl does not touch the water
Stir the chocolate and cream until it thickens and spread the chocolate icing over the top with a palette knife
Break up the white chocolate into a heatproof bowl and melt in the same way
Put the melted white chocolate into a piping bag with a thin nozzle and pipe lines across the cake about 2cm apart
Drag a toothpick through the white chocolate lines in opposite directions across the cake to give a feathered effect
Allow to cool and place 12 raspberries on the top and cut into 12 squares