For the Cake:
175g/6oz caster sugar
3 eggs, beaten
175g/6oz self-raising flour, sifted
pinch of salt
3 Tbsp jam
For the Chocolate Glaze:
180g chocolate, broken into pieces (I used white chocolate, but you can use milk or dark if you wish)
1 Tbsp golden syrup
Preheat the oven to 180C/350F/ gas mark 5.
Grease and line two 20cm/8ins sponge tins.
Cream the butter and sugar together until the mixture is pale and fluffy.
Add the egg a little at a time beating well after each addition.
Sift the flour and salt and carefully add to the mixture, folding it in using a metal spoon.
Divide the mixture between the two tins and level the tops.
Bake in the centre of the oven for 25-30minutes until well risen, golden brown and just beginning to shrink from the sides of the tin.
Leave in the tins for 5 minutes before turning out onto a wire rack to cool.
When completely cooled sandwich together with your preferred jam.
To make the chocolate glaze:
Put all the ingredients into a saucepan over a very low heat. Stir the mixture with a wooden spoon until all the ingredients have melted. Beat with a bulb whisk (not electric) until blended into a smooth mixture, this will take 1-2 minutes.
With the cake placed on a wire rack and a bowl placed underneath to catch the overflow, pour the glaze carefully over the cake, trying to cover any gaps.