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Horlicks Victoria Sponge

Mother’s Day is soon approaching, and the family favourite brand Horlicks, which has been a staple in pantries across the country for nearly 150 years, shares the perfect recipe to make her feel special!

Horlicks Victoria Sponge

Servings – 12 • Cooking Time – 20/25 mins • Prep Time – 30 mins

For the cake
● 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
● 100g butter, softened
● 15g icing sugar
● 50g Horlicks Original
● 1 punnet of strawberries

1. In a mixing bowl, beat the soft butter and caster sugar until a thick and fluffy buttercream
2. In a separate bowl, mix the flour, Horlicks Original and baking powder.
3. Lightly beat the eggs, then add a small amount of egg into the butter cream.
4. 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.
5. Divide your mixture between two 7 inch cake tins that have been lined with a little butter and parchment paper.
6. 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.
7. To make the buttercream filling, whisk the butter and Horlicks Original until light, thick and fluffy.
8. Add one spoonful of icing sugar at a time until fully mixed in
9. 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.
10. Spread the remaining buttercream on top and garnish with fresh strawberries

For more recipe inspiration, head over to the Horlicks website to download the Horlicks recipe book!

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