Mary Berry, 83, admits she has ditched the classic Victoria Sponge method as it was ‘too much fuss’

She has built her career on delicious cakes made with a traditional flair.

But Mary Berry admitted she has ditched the classic Victoria Sponge method as it was ‘too much fuss’.

The baker, 83, risked angering puritanical cooks by giving up creaming – a long-standing stage of cake-making where the butter and sugar are carefully mixed together before being folded into flour.

The former Bake Off star said she now throws all the raw ingredients together in one bowl before whisking, adding that it tastes exactly the same.

Speaking about her no-fuss approach, she said: ‘Cakes, tea breads and biscuits can all be made quickly with the minimum of fuss and trouble. I no longer prepare a Victoria sandwich with the traditional creaming and folding methods, my all-in-one method gives excellent results every time.

‘When I ask why so many people are put off the idea of making cakes, ‘it’s such a business’, they tell me, ‘all that creaming of butter and sugar’.

‘They are wrong if they think that you have to take a day off in order to make cakes successfully.’ Miss Berry told the Sunday Telegraph bakers should make sure the butter was used directly from the fridge.

‘I no longer prepare a Victoria sandwich with the traditional creaming and folding methods,’ Berry said (stock image)