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Buckwheat Sponge Layer Cake

Makes 1 layer cake

This delicious sponge sandwich, baked with buckwheat flour, can be a great addition to your wholegrain baking repertoire.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • BUCKWHEAT SPONGE LAYERS
  • 175g Doves Farm Organic Wholemeal Buckwheat Flour
  • 3 tsp baking powder
  • 175g caster sugar
  • 175g butter, softened
  • 4 eggs
  • 1 tbsp milk
  • butter, for tins
  • BUTTERCREAM AND JAM FILLING
  • 100g icing sugar
  • 50g butter
  • 1 tsp milk
  • 4 tbsp jam
  • icing sugar, to dust

Buckwheat Sponge Layers

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 18cm/7” round cake tins or insert a cake liner.
  3. Measure the flour and baking powder into a bowl and stir to combine.
  4. Put the sugar and butter into a mixing bowl or kitchen blender and beat until smooth.
  5. Break the eggs into the bowl, sieve in the flour and add the milk.
  6. Beat or pulse until mixed.
  7. Scrape down the sides of the bowl and mix a final time.
  8. Divide the mixture between the prepared tins and smooth the top.
  9. Bake for 30-35 minutes.
  10. Turn the cakes out onto a wire rack and leave to cool.

Buttercream and Jam Filling

  1. Measure the icing sugar into a mixing bowl.
  2. Add the butter and milk and mix into a buttercream paste.
  3. Spread the buttercream over one cold cake layer.
  4. Spread the jam over the buttercream.
  5. Place the second sponge layer on top.
  6. Dust lightly with icing sugar.

Equipment

18cm/7” round cake tins, blender or electric beaters and mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • BUCKWHEAT SPONGE LAYERS
  • 175g Doves Farm Organic Wholemeal Buckwheat Flour
  • 3 tsp baking powder
  • 175g caster sugar
  • 175g butter, softened
  • 4 eggs
  • 1 tbsp milk
  • butter, for tins
  • BUTTERCREAM AND JAM FILLING
  • 100g icing sugar
  • 50g butter
  • 1 tsp milk
  • 4 tbsp jam
  • icing sugar, to dust

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