Preheat the oven 170°/ 325°F/ GM3
Grease and line 3 x 6 inch circular baking tins (note these are smaller than average tins - if you are using 8 inch tins see my notes on how to scale up the recipe)
Gently melt the chocolate in a heatproof bowl. Set aside
In a large mixing bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition
Add 3 tablespoon of milk and beat again. Sift the flour and baking powder into the bowl and mix well
Take a tablespoon of the cake batter and stir it quickly into the melted white chocolate. Then gently fold this white chocolate mixture back into the bowl containing the rest of the cake batter. This double-action will stop the chocolate from seizing when it is mixed into the cake batter
Gently spoon the batter into the baking tins and spread out with a blunt knife - it should reach no more than ⅔ of the way up the pan
Bake the cakes for around 25 minutes until the cake springs back when lightly pressed or a skewer comes out clean
Let cool in the tins for 2 minutes, then remove from the tins - this cake is quite fragile when still warm so handle gently. Peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack