Buckwheat Flour Victoria Sponge Layer Cake

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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

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

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 !

I had some Buckwheat flour to use up, so made this cake, And filled it with Plum jam, a lovely cake and easy

Rose

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! 