Preheat the oven to 180°C and line the bases of two 20cm tins with greased greaseproof paper.
Sift the dry ingredients into a large bowl and create a well in the center.
Add the golden syrup, eggs, oil, and milk, then mix with an electric hand whisk.
Pour the batter into the prepared tins.
Bake for 25 to 30 minutes until the sponges spring back when pressed.
Turn cakes out onto a wire rack to cool and remove the paper.
Heat double cream in a pan until very hot but not boiling.
Pour hot cream over the white chocolate and stir until melted.
Stir the cream cheese into the white chocolate mixture until combined.
Allow the icing to cool and thicken.
Sandwich the cakes together with half the icing and spread the remaining icing on top.