I was driving along up north yesterday and popped in to see a local guy who grows heaps of veggies and sells them. I was delighted to see that he had a flock of ducks, and therefore duck eggs for sale. So I bought them up and came home to make my favourite duck egg sponge. Readers may remember I had a love affair with this sponge a few years ago because it rises to high and tastes amazing. So if you can get your hands on some duck eggs have a go – it would also be great on Christmas Day with a filling of cream and strawberries.
8 duck eggs or size 8 hen eggs (buy the best quality you can find)
The weight of five eggs weighed in their shells in sugar.
The weight of three eggs weighed in their shells in flour.
- First line a 20 cm square tin with baking paper on the bottom. Then tie with string a sleeve of baking paper around the outside of the tin so that it comes 7 cm above the edge of the tin as this sponge will rise very high.
- Separate the eggs.
- Beat the yolks and sugar for 20 minutes. By hand is the best method but you can cheat and use an electric mixer if you like. The mixture will take on a gorgeous coral colour and is ready when the mixture retains an impression of your spoon or whisk for a few seconds.
- Beat the egg whites until stiff and fold gently into the sugar and yolk mixture.
- Sift the flour then fold bit by bit into the mixture. Do not beat or over mix, you want to keep the lightness of the sponge at this stage intact. Go slowly.
- Bake at 175 degrees C for 1 to 1 ½ hours. Do not keep opening the oven door or it might sink. For the first hour place the cake in the top half of the oven then move down to the lower shelf for the remaining time.
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