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!
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
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.