Buckwheat Flour Victoria Sponge Layer Cake
30-35 minutes
1 layer cake
Nuts
Vegetarian
About this recipe:
This delicious Victoria sponge sandwich, baked with buckwheat flour, can be a great addition to your wholegrain baking repertoire.
Equipment:
2 x 18cm/7” round cake tins, blender or electric beaters and 2 x mixing bowls
Ingredients:
BUCKWHEAT SPONGE LAYERS
175g butter
175g Doves Farm Organic Wholemeal Buckwheat Flour
3 tsp Doves Farm Baking Powder
175g caster sugar
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, for dusting
Method:
180°C, Fan 160°C, 350°F, Gas 4
Buckwheat Sponge Layers
- Pre-heat the oven.
- Rub some butter around the inside of two 18cm/7” round cake tins or insert a cake liner.
- Chop the butter into small cubes.
- Measure the flour and baking powder into a bowl and stir to combine.
- Put the sugar into a mixing bowl or kitchen blender, add the butter cubes and beat until smooth.
- Break the eggs into the bowl, sieve in the flour and add the milk.
- Beat or pulse until mixed.
- Scrape down the sides of the bowl and mix a final time.
- Divide the mixture between the prepared tins and smooth the top.
- Bake for 30-35 minutes.
- Turn the cakes out onto a wire rack and leave to cool.
Buttercream and Jam Filling
- Measure the icing sugar into a mixing bowl.
- Add the butter and milk and mix into a buttercream paste.
- Spread the buttercream over one cold cake layer.
- Spread the jam over the buttercream.
- Place the second sponge layer on top.
- Dust lightly with icing sugar.
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I used buckwheat flour to make delish pancakes recently and had lots of flour to use up, so I tried this cake. My expectations were fairly low but I was pleasantly surprised. Although the texture is quite different, the flavour is good. I used damson jam which works really well. On the whole, I prefer sponge cake made with wheat flour but would definitely make this again. Galettes next!
Sarah
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
Just popped a buckwheat layer sponge in the oven. It is so easy to make and delicious with apricot jam in the middle! Cannot think how many I have made since I discovered the flour and recipe. A really excellent go to recipe and it freezes and keeps in a tin as well.
Anne (MacPherson)
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
I made this today for the first time. So simple to make and plenty for two layers. Didn’t make buttercream but used damson jam. It was excellent. Will make again.
Anne
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
I think you can usually tell when a cake doesn't have gluten in it because the texture is different, no matter how many blends you use. This recipe gives a cake texture that is spot on - and the buckwheat brings a nice depth to the taste too. An excellent recipe - and its easy !
M
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
I had some Buckwheat flour to use up, so made this cake, And filled it with Plum jam, a lovely cake and easy
Rose
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
I will be making this recipe again, and again, and again. A lovely cake which was spongy and yummy especially with my homemade damson and apple jam. Thanks!
Judy
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake