Mary Berry’s Easy Victoria Sponge Cake is a ‘classic’ and ready in 25 minutes

Light, fluffy and filled with jam, a Victoria sponge cake or Victoria sandwich cake is a baking classic.

However, with so many recipes online, it can be difficult to know which one will produce the best cake.

Mary Berry’s recipe on BBC Good Food has over 300 five-star ratings, with many claiming it is the best sponge recipe.

The notes read: “Mary Berry’s easy Victoria Sponge Cake recipe is a baking classic and a delicious teatime treat.”

This recipe serves 12 people and is ready from start to finish in under an hour.

Ingredients:

Four free-range eggs

225g caster sugar, plus extra for dusting the finished cake

22 g of flour with yeast incorporated

Two teaspoons of baking powder

225g butter at room temperature, plus extra for greasing the pans

Strawberry or raspberry jam, to serve

Whipped double cream, for serving

Method:

Preheat the oven to 180°C or 160°C fan-assisted, then grease and line two 20cm or 8-inch sandwich tins.

Crack the eggs into a large bowl, then add the sugar, flour, baking powder and butter. Mix until well combined, using an electric mixer or hand mixer.

Divide the mixture evenly into the molds, use a spatula to remove all the mixture from the bowl and gently smooth the surface of the cake.

Bake the cakes on the middle rack of the oven for 25 minutes, but check them after 20 minutes.

The cakes are done when they are golden brown and soft to the touch. Let them cool for five minutes, then turn them out onto a wire rack.

To assemble the cake, place one cake upside down on a plate and spread generously with jam.

If you like, you can also spread some fresh whipped cream on top of the jam. Cover with the second cake, top side up and sprinkle with powdered sugar.

If you find that the cakes still have a big dome in the middle, try reducing your oven temperature by 10°C.