Allow the eggs and milk to come to room temperature. Preheat the oven to 170°C/340F. Grease and line a loaf tin.
Beat the eggs and sugar until light, fluffy and doubled in size. About 3 to 5 minutes using an electric hand whisk/stand mixer.
2 large eggs, 100 grams white granulated sugar
Pour in the melted butter, vanilla and milk, and whisk until well combined.
75 grams butter, 125 grams milk, 2 teaspoons vanilla extract
Whisk together the flour, salt and baking powder, or sift in over the egg mixture. Whisk until just combined and the batter is nice and smooth.
220 grams plain flour, 2½ teaspoons baking powder, ¼ teaspoon table salt
Keep aside 8-10 raspberries. Combine the rest of the raspberries and chopped white chocolate and corn starch in a bowl. Toss the berries and white chocolate until evenly coated.
120 grams white chocolate, 120 grams raspberries, 1 tablespoon cornstarch
Add the berries and white chocolate to the cake mix and fold until just combined. Spoon the cake batter into the prepared loaf tin. Toss the rest of the raspberries on top of the cake. Sprinkle the granulated or raw sugar over the top.
2 tablespoons raw sugar
Bake for 45-55 minutes or until a cake tester comes out mostly clean. Allow the cake to cool in the tin for 10 minutes before lifting it out and placing it on a wire cooling rack. Allow the cake to cool completely before slicing and serving.