Victoria sponge cakes are a much-loved English layered dessert that are perfect for any occasion.

There's no one better to look to for a Victoria sponge cake than legend .

This foolproof recipe sandwiches two tender cakes with a layer of strawberry jam and whipped double cream.

The cake is then topped off with a dusting of caster or icing sugar for a beautiful presentation.

While the ingredients of the recipe may seem simple, there is one item that Mary is particular with - butter.

Previously appearing on , Mary shared her tips to make the "perfect" Victoria sponge cake.

She said: "First of all, start off with the eggs. So four eggs, then 225g of custard sugar and the same of self-raising flour. It's easy to remember! Then exactly one level teaspoon of baking powder.

"But the secret to a perfect sponge is to use 225g of baking spread straight from the fridge. Mix slowly on a low setting. It's as simple as that."

Four free-range eggs

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

225g self-raising flour

Two teaspoons of baking powder

225g baking spread straight from the fridge, plus a little extra to grease the tins

To serve

Good quality strawberry jam

Whipped double cream (optional)

Begin by preheating your oven to 180C/160C Fan/Gas 4 before greasing and lining two 20cm sandwich tins.

Crack the eggs into a big mixing bowl and add the sugar, flour, baking powder and butter. Blitz it all together to a smooth consistency using an electric hand whisk (a wooden spoon does the job too). Just mind you don't overdo the mixing.

Finally, split the mix across your tins; precision isn't vital, but if you want to be exact, use scales to ensure an even split. Use a spatula to scrape all the mixture from the bowl and gently even out the top of the cakes.

Pop the cakes in the oven for 25 minutes on the middle shelf. Do check on them after 20 minutes though.

You'll know they're ready when they've turned a lovely golden-brown colour and are starting to pull away from the sides of the tin. Give them a gentle press if they spring back, they're done. Let them cool in their tins for about five minutes.

Next, run a palette knife or rounded butter knife around the inside edge of the tins and carefully flip the cakes out onto a cooling rack.

To put the cake together, flip one cake onto a plate and slather it with a generous amount of jam. If you fancy, you can also spread over some whipped cream.

Pop the second cake on top, right-side up. Finish off with a dusting of caster sugar.