Prepare one recipe of homemade raspberry sauce, then set aside to cool completely.

Position oven rack to the middle. Preheat oven to 350°F (177°C). Grease the bottom and sides of a 9x13 inch cake pan with nonstick spray. Set aside.

In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.

In a stand mixer, beat the butter on medium speed until creamy, about 1 minute.

Slowly pour in the sugar and continue to beat until light and fluffy, about 4-5 minutes. Add sour cream and continue to mix until combined.

Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the egg whites, one at a time until completely combined.

Add oil, vanilla, and almond extract to the milk or buttermilk and set aside.

Add ⅓ of the dry ingredients and beat just until combined, then add ½ of the liquid mixture and mix until just combined. Continue mixing in remaining ingredients in the same manner.

Scrape down the sides and bottom of the bowl again to ensure everything is mixed in properly.

Pour the batter into the prepared pan and spread into an even layer. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove cake from oven and allow to cool completely on a wire rack.

Add white chocolate chips and heavy cream to a heat safe bowl and microwave in 30 second intervals, stirring until melted and smooth.

Add a squirt of icing whitener and stir until ganache is completely white. Set aside to cool while preparing the mousse.

Put the chopped white chocolate and ¼ cup of heavy cream into a bowl. Microwave in 30 second intervals until fully melted and smooth. Set aside to cool completely.

In a medium bowl, whip the remaining heavy cream until it reaches soft peaks.

Add powdered sugar and vanilla extract and beat until cream reaches stiff peaks.

Pour in the cooled white chocolate ganache and gently fold until completely combined. Set aside.

Using a large straw or skinny rod, poke rows of holes into the top of the cake.

Spoon raspberry sauce into one row and ganache into another row, alternating until finished.

Spread white chocolate mousse on top. Drizzle on extra ganache and raspberry sauce, swirling together.

Top with fresh raspberries and white chocolate curls. Serve chilled or at room temperature.