Horseshoe Cake

  • Horseshoe Cake
  • Horseshoe Cake
  • Horseshoe Cake
  • Horseshoe Cake
Ranked: 107th

Rated 4.92 out of 5 based on 13 votes


  • 10 x eggs
  • 300 g caster sugar
  • 200 g icing sugar
  • 200 g plain flour
  • 150 g almond meal
  • 200 ml vegetable oil
  • 200 ml milk
  • 1-2 tspn almond extract
  • 600 ml thickened cream
  • 400 g milk chocolate
  • 1 pinch salt


Preparing sponge cake

Butter and dust with flour a medium size Horseshoe pan (or any other pan shape, including round Ø 26 cm or rectangle one 25×30 cm). Turn oven on 200° C.

1. Separate 5 egg yolks and 5 egg whites into 2 mixing bowls.
2. Using electric mixer, mix 5 egg whites and a pinch of salt for 1-2 minutes, add 150 g caster sugar and continue mixing on high speed until the sugar dissolves and mixture become very thick and shiny (4-5 minutes). Make sure that bowl and whisk are dry, also that egg whites don’t have traces of egg yolk as it will be very hard to get the right mixture consistency. Set aside for few minutes.
2. Mix 5 egg yolks and 100 g of icing sugar for 5 minutes, add 1/2 tbsp almond extract, 100 ml milk and 100 ml oil. Continue mixing for another minute until all the ingredients blend. Transfer it into the bowl with egg whites and mix (on medium speed) until both mixtures blend well.
3. Add 100 g sifted flour and 75 g almond meal but from this point use a wooden spoon instead of el. mixer, stir clockwise and by folding the bottom mixture over the top to incorporate a lot of air into the mixture, which will result in a soft and light sponge.
4. Pour the mixture into a cake pan and bake it immediately on 180-200°C for 15-20 minutes (fan forced oven 180, oven without fan 200).
5. Take out the sponge cake and place on wire rack to cool.
6. Wash the pan, butter it, dust it and repeat the whole process once again as 2 sponges are needed for this cake.

Once both sponges are cooled completely cut each sponge horizontally to get 2 sheets of sponge, making it 4 sheets all together (use a very sharp, thin blade knife to get a clean cut, without tearing the sponge).

Rich Ganache cream

It is recommend to cook the cream before baking the sponge cake. Att: no sugar needed if using milk chocolate as chocolate will give it just the perfect sweet touch.

1. Pour 600 ml of thickened cream and 1/2 tspn of almond extract in a heavy saucepan, boil it and remove from heat. Immediately add small pieces of 400 g of milk chocolate and stir mixture manually until the chocolate dissolves and mixture become shiny, without traces of chocolate. At this point the cream will be very runny. Sieve the cream if there are remaining particles of chocolate.

It is recommended to use good quality milk chocolate like Couverture or Nestle. Dark chocolate can be used as well but cream will have a sharp and bitter taste.

2. Stir Ganache cream occasionally until lukewarm and then place it in fridge to cool down completely. Cream will become thicker and ready for mixing.

3. Using el. mixer, mix the cream until it thickens. At the beginning of mixing, the cream will start to thicken slightly and the whisk will make trails but soon it will starts to form peaks. Once a few peaks are formed stop mixing at this point. Do not over mix it as it will turn buttery. The whole process will take about 3-5 minutes, which depends on el. mixer. Still at this time the cream will look a bit runny and soft but once the cake is put together and placed in fridge it will thicken into a perfect cream.

4. Divide the cream into 4 equal parts.

Putting cake together

Place a sheet of sponge on a working tray (not yet on a serving one) facing cut side up, add 1/4 of the Ganache cream and spread it equally over the sponge. Place another sheet of sponge, add and spread 1/4 of the cream and continue the same way until fourth sheet of sponge is placed at the top. This fourth sheet must be placed with cut side down, facing the layer of cream. The straight side of sheet will face the top and allow perfect area for decoration. Use the last 1/4 of the cream and spread it all over the outer side of cake (sides and top) to get a smooth surface. Place cake in fridge and leave it to chill for about 2-3 hours. Cake will harden, cream will thicken and decoration can begin.


It depends on an occasion and imagination. Butter-cream was used for decoration of both cakes on photos.


125 g butter
125 g vegetable shortening
700 g icing sugar (sifted twice)
50-70 ml hot milk or thickened cream
1/2 tspn almond extract

Using el. mixer and a large mixing bowl, mix butter and shortening for about 10-15 minutes on high speed, until mixture turns white. Butter has to change yellow colour into white. Occasionally scrape the wall of mixing bowl and keep mixing. Add small batches of sifted icing sugar and mix continuously until the whole amount of sugar is used and cream starts turning fluffy and light in consistency. Add 1 Tbls of milk or thickened cream at the time and mix on the highest speed. Keep adding milk or cream until the right consistency is achieved. The longer mixing of these ingredients together, the better cream. At this point butter-cream is ready for spreading and decorating but first place the cake on a serving plate or try.


*Making this cake could be time consuming so good organisation is needed.
*Make the Ganache cream first and let it cool down while making and cooling sponges (it takes 5 minutes to cook it).
* Cream and sponges can be made at evening, left overnight to cool down and decorated the next day to preserve time ( 30-40 minutes to prepare both).
*Butter-cream can be placed in an air tight container and stored in fridge for about 3-4 weeks.
*Make the butter-cream in advance as well, (takes 25-30 minutes), take it out of fridge for a few hours before use, allow it to reach room temperature, mix it well with el. mixer on the highest speed until light, creamy and fluffy again (5 minutes).
*Add few drops of food colour in batter-cream if desired, especially if making cake for kids.
*If preferred, add different extract flavour to the batter-cream and sponge mixture.
* Decoration takes the longest time but cake could be decorated with whipped cream, melted chocolate or bought butter-cream.

Both cakes on photos are large as ingredients were multiplied x 3. Cakes consisted of 6 layers of sponge sheets and were made for 30-40 serves.

The purpose of this detailed recipe is to help beginners to successfully create this cake at the first attempt.

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  • Very beautiful.


    by ANNA LINHART on 07/04/2013, 09:56
    • Thanks Anna, I will be back to you soon.


      by Vesna PJ on 07/04/2013, 11:37
      Vesna PJ
  • Reminds me of my wedding day :-)


    by Jasper Bagg on 13/04/2013, 20:08
    Jasper Bagg
    • Jas, it does bring up many beautiful memories


      by Vesna PJ on 13/04/2013, 22:48
      Vesna PJ
  • This was yummy!! Amazing recipe xx


    by Lauren George on 16/04/2013, 14:42
    Lauren George
  • So beautiful and so delicious looking!


    by Nell Hungerford on 07/06/2013, 13:15
    Nell Hungerford