Malted Victoria sponge
Malted Victoria sponge

Malted Victoria sponge

By Paul

Development chef

Try our twist on a classic Victoria sponge bake. Made with a moist, Horlicks-infused sponge, strawberry jam and whipped buttercream. It's the perfect tea time treat!


  • 4 medium free-range eggs
  • 200g caster sugar
  • 200g self raising flour
  • ½ tbsp baking powder
  • 50g Horlicks Original
  • 225g butter, softened
  • 100g strawberry jam
  • 100g butter, softened
  • 15g icing sugar
  • 50g Horlicks Original
  • 1 punnet of strawberries

Made using


From £3.75


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 buttercream. 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 180°C / 160°C fan / gas mark 4 for 20-25mins. The cake is done when a skewer inserted comes out clean. Set aside to fully cool 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.


Paul, has over 20 years' experience whipping up incredible concoctions in his kitchen! From family favourites to date night treats, he's turned your suggestions into real-life recipes, sprinkling a touch of Horlicks magic in every dish.

Development chef