Mary Berry's classic Victoria sponge cake recipe is super easy and tastes delicious

A Victoria sponge cake is a British classic and, thankfully, it's super easy to make. Once you have baking essentials in your cupboard, such as baking powder, flour and eggs, you're most likely to have all that you need to make this simple recipe.

I did, however, have to pop out for baking parchment paper, but only because the last sheet had disappeared (from another bake that I had made). Having made the cake within the hour, the end result tasted airy, moreish and delicious. Plus, it's perfect for when family and friends pop over as there's enough slices of cake to feed up to eight people. Although, admittedly, those slices are going fairly quickly already.

Victoria Sponge

Ingredients

Sponge

• 225g baking spread, straight from the fridge, plus extra for greasing
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 level tsp baking powder

Filling and topping

• 370g jar strawberry jam
• 300ml pouring double cream, whipped
• Caster sugar, to sprinkle

Method

First, I preheated the oven to 180C (160C fan). Then I greased two 20cm deep loose-bottomed sandwich tins and lined the bases with parchment paper.

Next, I measured the sponge ingredients into a large bowl. I did this by placing the mixing bowl on scales, then added the ingredients in the correct quantities.

Once all the sponge ingredients were in the mixing bowl, I whisked until smooth. I then divided the mixture between the tins and levelled the tops with the back of a spoon.

The tins were then placed in the oven to bake for 25 minutes; I checked if they were ready by pressing lightly on the top to see if the sponge bounced back.

Once they were ready, I used a palette knife to run around the inside edge of the tins to separate it from the sponge cakes.

I then turned the sponge cakes out, peeled off the baking parchment paper, and left them to cool on a wire rack.

While cooling, I whipped the double cream and once the cakes were cool, I sandwiched them with jam and cream, making a delightful Victoria sponge, which was then sprinkled with caster sugar for the final touch.