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Buckwheat Flour Victoria Sponge Layer Cake

Makes 1 layer cake

This delicious Victoria 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 butter
  • 175g Doves Farm Organic Wholemeal Buckwheat Flour
  • 3 tsp 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

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. Chop the butter into small cubes.
  4. Measure the flour and baking powder into a bowl and stir to combine.
  5. Put the sugar into a mixing bowl or kitchen blender, add the butter cubes and beat until smooth.
  6. Break the eggs into the bowl, sieve in the flour and add the milk.
  7. Beat or pulse until mixed.
  8. Scrape down the sides of the bowl and mix a final time.
  9. Divide the mixture between the prepared tins and smooth the top.
  10. Bake for 30-35 minutes.
  11. 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

2 x 18cm/7” round cake tins, blender or electric beaters and 2 x mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes
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.
By Anne
22 Mar 2021
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 !
By M
06 Mar 2021
I had some Buckwheat flour to use up, so made this cake, And filled it with Plum jam, a lovely cake and easy
By Rose
23 Jan 2021
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!
By Judy
15 Nov 2020

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Ingredients

Change Quantities:
  • BUCKWHEAT SPONGE LAYERS
  • 175g butter
  • 175g Doves Farm Organic Wholemeal Buckwheat Flour
  • 3 tsp 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

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