Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.

In a stand mixer, beat room-temperature eggs and granulated sugar on high for 7-9 minutes until thick and pale yellow.

Sift in the baking powder and flour, gently folding them in to maintain airiness.

Divide the batter evenly between the pans and bake for 19-21 minutes or until a toothpick comes out clean.

Allow them to cool completely in the pans.

Combine fresh raspberries and granulated sugar in a saucepan, gently crushing the berries.

Heat the mixture over medium-low for 4-5 minutes until soft, then strain to remove seeds.

Whip heavy cream in a bowl until stiff peaks form; in another bowl, whip cream cheese until smooth.

Blend in melted white chocolate and cooled berry sauce. Combine well.

Once the sponge layers are cool, slice each layer in half to create four layers total.

Soak each layer with sangria and spread berry whipped frosting between each sponge layer.

Frost the top and sides of the cake for a smooth finish.

Refrigerate for at least 1 hour before serving.