RECIPE: Horlicks Victoria Sponge

Horlicks Victoria Sponge

Servings

12

servingsPrep time

30

minutesCooking time

20/25

minutes

We feature this delicious malted Victoria Sponge, which uses Horlicks as a secret ingredient. The perfect Mother’s Day recipe to make her feel special!

Ingredients

• 4 medium free-range eggs

• 200g caster sugar

• 200g self raising flour

• 1/2 tbsp baking powder

• 50g Horlicks Original

• 225g butter, softened

• FOR THE FILLING: 100g strawberry jam

• FOR THE FILLING: 100g butter, softened

• FOR THE FILLING: 15g icing sugar

• FOR THE FILLING: 50g Horlicks Original

• FOR THE FILLING: 1 punnet of strawberries

Method

• In a mixing bowl, beat the soft butter and caster sugar until a thick and fluffy buttercream

• In a separate bowl, mix the flour, Horlicks Original and baking powder.

• Lightly beat the eggs, then add a small amount of egg into the butter cream.

• Fold in a spoonful of flour mixture. Then mix in a spoonful of egg. Repeat until all the egg and flour is fully mixed in.

• Divide your mixture between two 7 inch cake tins that have been lined with a little butter and parchment paper.

• Bake in the oven at 180C/ 160C fan/ gas mark 4 for 20/25 mins. The cake is done when a skewer inserted comes out clean. Set aside to fully cook on a wire rack.

• To make the buttercream filling, whisk the butter and Horlicks Original until light, thick and fluffy.

• Add one spoonful of icing sugar at a time until fully mixed in.

• To assemble, place one of the cooled sponges onto a cake stand. Top with the jam and two-thirds of the buttercream and then finish with the remaining sponge cake.

• Spread the remaining buttercream on top and garnish with fresh strawberries.