Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line two 8" sandwich tins (that are at least 2" deep)
Drain the juice from the pineapple rings into a bowl until you have 100ml, then discard the rest (or drink it!)
Sprinkle the bottom of one cake tin with the caster sugar, then arrange the pineapple rings and glace cherries in a pattern on top
Using an electric whisk, mix the butter and golden caster sugar together until fluffy
Then add the eggs and vanilla extract, and mix in, then mix in the pineapple juice
Add the self raising flour, mix well and divide the mixture between the two cake tins. Use scales for accuracy
Bake the cake for 30-35 minutes until golden brown and a skewer inserted comes out clean. Remove from the tins and leave to cool fully
Spread the jam onto the non-pineapple sponge, then pipe of spread the cream on top of the jam. Then top with the pineapple sponge
Heat the golden syrup up in a pan on a low heat, brush it over the top of the cake
Serve immediately, store any leftovers in the fridge and eat within 2 days