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Mary Berry stands as one of the most prominent figures, if not the most prominent, in the world of baking. The likelihood is that you have used one of her recipes - and now the national treasure has issued some essential baking guidance.

Whether you are a beginner, a competent amateur or earn your living through baking, the 90 year old culinary expert has cautioned against using a particular variety of butter when baking cakes.

The former judge on The Great British Bake Off possesses decades of culinary expertise, beginning with her training at Le Cordon Bleu through to authoring 70 cookbooks. Whether you are making a birthday cake from scratch, or attempting her renowned Victoria sponge cake, the butter you select can alter the outcome of your recipe, she explains.

Mary said the secret lies in the butter's composition, something which should be verified at the supermarket rather than halfway through your kitchen endeavours. She wrote for BBC Good Food: "I always aim at over 75%. The problem with lower fat spreads and butters is they have a higher water content. When it evaporates it causes layers bind together in your mix. In the UK we tend to always have high fat content so it's not usually a problem, but it's always worth checking your ingredients."

The significance of premium-quality butter influences how airy, moist and delicate the cake will turn out. Butter with elevated fat content (over 75%) contains reduced water levels, and consequently, it assists in preserving any air pockets, reports the Mirror.

And don't forget to let it soften.

When it comes to baking, it is perfectly common to forget to take one or two ingredients out of the fridge in advance. Butter is one such product that requires a little extra time to soften sufficiently before use.

A handy trick for butter is to slice it into cubes straight from the fridge and place it in a bowl of lukewarm water. Leave it to sit for 10 minutes while you prepare the remaining ingredients until it reaches the desired softness.

That said, it is essential to measure out the required amount of butter beforehand, rather than cutting the entire block. This is because "melting" the butter and returning any leftovers to the fridge can compromise its flavour for future use.

By following this straightforward advice from Mary Berry, you can guarantee that your next sponge cake (or whichever cake you choose to bake) turns out as rich and velvety as ever. The greater the fat content, the richer, more moist and fluffier the outcome will be - and if this is your first attempt, it most certainly will not be your last.