30-35 minutes
1 layer cake
Nuts
Vegetarian
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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Sarah
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!
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
Anne (MacPherson)
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.
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
Anne
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.
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
M
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 !
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
Rose
I had some Buckwheat flour to use up, so made this cake, And filled it with Plum jam, a lovely cake and easy
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake
Judy
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!
Reviewing: Buckwheat Flour Victoria Sponge Layer Cake