Recipe: Duck Egg Sponge Cake with Cream & Strawberries
(8-inch) layers of duck egg sponge cake (see recipe below, using 8-inch pans)
- 1/2 pint
- 1 pint
strawberries, washed and thickly sliced
Whip the cream, adding sugar to taste (I did not use sugar as I found the cake sweet enough.)
Cut each sponge cake layer into six even pieces. Place a wedge on each of 4 plates. Top with a little whipped cream, followed by some strawberries and topped with a little more whipped cream. Place another wedge on top and repeat. Place a third wedge to finish and garnish with a plop of whipped cream and a strawberry.
Alternatively, do not cut the layers into wedges. Place one layer on a cake plate, top with half the whipped cream and half the strawberries. Top with the second layer and repeat. Cut into wedges and serve.
- 3/4 cup
all-purpose flour, sifted, plus 2 teaspoons for dusting
organic duck eggs
- 6 tablespoons
(7-inch) round cake pans, lined
Brush the base and sides of the pan with melted butter and dust with the 2 teaspoons flour.
Separate the egg whites from the yolks. Put the whites and sugar into a bowl and whisk until stiff, preferably in an electric mixer. Whisk in the yolks one by one and then fold in the sifted flour, making sure not to deflate the mixture. Divide the mixture between the prepared pans.
Bake for 20–25 minutes. Turn out carefully and let cool on a wire rack. Sandwich together with cream and homemade jam or fresh berries. Sprinkle a little superfine sugar or confectioners’ sugar over the top and enjoy with a cup of tea.
Duck eggs are renowned for making a lighter, more yellow sponge cake than hen’s eggs, and are, as such, much sought after. This sponge cake is interesting because the whites, rather than the yolks, are beaten with the sugar, which is opposite to the way most sponge cakes are made. This recipe was given to me by a neighbor named Winnie Cowhig.