Mary Berry showcased her delicious Victoria sandwich sponge with raspberry jam and buttercream filling for the technical challenge on The Great British Bake Off 2016 Final.

The ingredients for the sponge are: 4 large free-range eggs, 225g caster sugar, plus extra for sprinkling, 225g self-raising flour, 1 level tsp baking powder, 225g unsalted butter, softened, plus extra for greasing.

For the jam: 200g raspberries and 250g jam sugar.

For the buttercream: 100g unsalted butter, softened, 200g icing sugar, sifted and 2 tbsp milk.