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

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

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

The notes said: “Mary Berry’s easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.”

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

Ingredients:

Four free-range eggs

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

22g self-raising flour

Two teaspoons of baking powder

225g butter at room temperature, plus a little extra to grease the tins

Strawberry or raspberry jam, to serve

Whipped double cream, to serve

Method:

Preheat the oven to 180C or 160C Fan and then grease and line two 20cm or eight-inch sandwich tins.

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

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

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

The cakes are done when they’re golden brown and springy to the touch. Set aside to cool for five minutes and then turn them out onto a cooling rack.

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam.

If you fancy, you can also spread freshly whipped cream onto the jam. Top with the second cake, top-side up and sprinkle over the caster sugar.

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