Horlicks Victoria Sponge



Prep time


Cooking time



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.

    Minerva Studio
    Author: Minerva Studio

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