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)½
In a 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 tbsp of milk & the vanilla extract and beat again. Sift the flour and baking powder into the bowl and mix well
Melt the white chocolate and let cool for 3 minutes. Next, take a tablespoon of the cake batter and stir it quickly into the melted white chocolate.
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.
Divide the batter equally between the 3 cake tins and bake for approx 20 minutes until golden and cooked through (test by pushing a cocktail stick into the centre - it should come out clean).
Once cooked, let rest in the tins for 2 minutes before turning out onto a cooling rack to cool completely