Rumour has it that duck eggs make the best sponge cakes. Perhaps it’s the light texture achieved when duck eggs are beaten or their rich flavour. Whatever the reason, if I ever get my hands on duck eggs, the first thing I do is turn them into a cake.
I was fortunate to come home from the January food swap with six, beautiful green-blue duck eggs which I rapidly turned into sponge sandwiches for my summer houseguests.
This recipe is identical to the chicken egg sponge cake recipe I posted previously, with the minor change that I use three duck eggs instead of four hens’ eggs.
When I make sponge cakes in winter I usually fill them with lemon or lime curd. But January is plum season so this time I used homemade blood plum jam and freshly-whipped cream instead. You could, of course, use any kind of jam you have on hand.
Filling a sponge sandwich is not a time for stinginess. Be lavish with your jam and cream and forget about the calories. It’s better to have a sliver of something fabulous than a mountain of mediocrity.
- cooking spray or melted butter for greasing
- 1 cup (250g) sugar
- 3 duck eggs (each weighing around 90-100 grams)
- 1 cup (150g) self-raising flour
- ⅓ cup (80ml) boiling water
- 1 teaspoon (5g) softened butter
- Icing sugar for dusting.
- Jam, jam and whipped cream, or lemon curd for filling the cake.
- Preheat oven to 170 degrees celsius fan-forced.
- Grease two 20cm/8 inch sandwich tins.
- Beat sugar and eggs in a bowl using an electric mixer until very pale and creamy. This may take between 5-10 minutes depending on your mixer.
- Sift flour and gently fold into the egg mixture in two batches.
- Melt butter in boiling water and stir gently into the cake mixture to combine.
- Spoon into greased sandwich tins and bake for about 20 minutes, or until a knife inserted into the centre of the cake comes out clean.
- Immediately remove from tins and cool on wire racks before filling with jam, jam and whipped cream, or lemon curd and decorating with sifted icing sugar.