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A Victoria sandwich cake recipe is the ideal sweet indulgence to whip up for your mum, grandma or auntie this Mother's Day. I love using the all-in-one method when baking these sponge cakes, as it makes the process far simpler. I opt for a raspberry jam filling with whipped double cream and top it off with a light dusting of icing sugar for the perfect finishing touch.

According to Mary Berry, "the secret to a perfect sponge" lies in whisking in butter or baking spread that's "straight from the fridge" on a low setting. I've always allowed my baking spread to reach room temperature before using it when making any kind of cake, so this seemed somewhat unusual. However, I was thoroughly impressed with the outcome of the sponge the first time around - both layers came out moist and had even risen higher than usual. Since then, I've always made sure to follow Mary Berry's one tip.

• Four free-range eggs
• 225g of caster sugar
• 225g of self-raising flour
• Two teaspoons of baking powder
• 225g chilled baking spread, plus a little extra for greasing the tin
• Top-quality raspberry jam
• Icing sugar, for dusting on top

I begin by preheating my oven to 160°C Fan before greasing and lining two 20-cm sandwich tins.

To prepare the sponge, as mentioned earlier, it's a straightforward all-in-one method that involves breaking the eggs into a large mixing bowl, then adding the sugar, flour, baking powder and cold baking spread.

I use an electric hand whisk on a low setting to blend everything until smooth, but a wooden spoon will also work; it will just take a bit longer.

For those using a hand or stand mixer, avoid overmixing, as this could cause your cake to collapse in the oven. The cake will contain too much air and fail to maintain its structure.

Next, I divide the mixture between the two tins. There's no need for extreme precision, but if you want to ensure an even division, use scales.

I use a spatula to scrape all the mixture from the bowl and gently level out the tops of the cakes.

Both cakes should be positioned on the middle shelf of the oven for 30 minutes. However, they should be checked after 20 minutes.

You'll know they're done when they've turned a lovely golden-brown colour and are starting to pull away from the sides of the tin. If they spring back when lightly pressed, they're ready.

I allow the sponges to cool in their tins for 10 minutes before turning them out onto a cooling rack to cool completely.

Once cooled, I add whipped cream to one side and jam to the other, then assemble and finish with a dusting of icing sugar.