Mary Berry's Victoria sponge cake will have a 'lighter rise' if you swap butter for 1 item

shared her go-to for making a classic in her cookbook Love To Cook. Not only that, the icon also shared a super simple tip when it comes to making the delightful sponge.

By using baking spread to grease the baking tins, you will be rewarded with a "lighter rise" than if you use butter. Plus, it's super key to keep the baking spread in the fridge until the very moment it's needed. With that in mind, here's the baking enthusiast's straightforward recipe to make the most delicious

Victoria sponge ingredients

Sponge cake

225g baking spread, plus extra for greasing

225g caster sugar

Four eggs

225g self-raising flour

One level tsp baking powder

Filling and topping

370g jar strawberry jam

300ml pouring double cream, whipped cream

Caster sugar, to sprinkle

Method

Preparation
Preheat the oven to 180C (160C fan). Grease two 20cm deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.

Measure the sponge ingredients into a large bowl, beat for about a couple of minutes with an electric whisk until smooth and light in colour.

Baking
Divide the sponge mixture between the sandwich tins and level the tops with a palette knife, then bake in the oven for 25 minutes or unto well risen and golden.

Mary Berry says: "The tops of the cakes should spring back when pressed lightly with a finger."

Once the cake is taken out of the oven, leave it to cool for a few minutes before running a palette knife around the edge of the tins.

Turn the cakes out, peel off the parchment paper, and leave the sponge cake to cool on a wire rack.

Once cooled, put one of the sponge cakes onto a serving plate and spread across whipped cream. Then spread the other sponge cake with jam.

Now assemble the sponge cakes together, so that the cream and jam are touching each other, with one sponge cake on top of the other. Sprinkle with caster sugar.