Alright, let’s get started! First things first — preheat your oven to 180°C (that’s 350°F for my friends across the pond). Grab two round cake tins, about 8 inches each, and give them a good greasing with some baking spread. Don’t forget to dust them lightly with flour so our cakes don’t stick — that’s a little chef’s trick for a perfect release.

Now, into a big mixing bowl, pop in your softened baking spread and caster sugar. Whisk them together until the mixture turns pale and fluffy — this is where the magic begins! It should take a good 3 or 4 minutes if you’re using an electric mixer. If you’re doing it by hand, give it some muscle!

Next, crack in your eggs one at a time. Don’t rush — beat well after each addition. If the mix looks a little curdled or unsure, just throw in a spoonful of flour to bring it back on track. Trust me, it works every time.

Sift together your self-raising flour and baking powder, then gently fold them into your batter. Use a spatula and take your time — we want to keep all those lovely air bubbles intact for a light, fluffy sponge.

Divide the batter evenly between your two tins. Smooth the tops with a spoon or spatula, and then pop them into your oven. Bake for about 20 to 25 minutes. You’ll know they’re done when the cakes are golden and springy to the touch.

Once baked, let them cool in their tins for a few minutes before turning them out onto a wire rack. Patience here is key — you want the cakes cool before the fun part: filling them up!

Spread a generous layer of your favorite jam over one sponge. If you fancy, add a dollop of whipped cream on top of the jam. Then, carefully place the second sponge on top. Finish with a light dusting of caster sugar, and voila — your Mary Berry Victoria Sponge is ready to impress!