An egg. A perfect egg. And there’s been one egg every morning since. I couldn’t wait to make a sponge cake, Duck eggs are gorgeous for baking with.
3oz caster sugar
2oz plain flour
1/2 teaspoon baking powder
Preheat your oven to 190.
Whisk the eggs and sugar together until really thick and fluffy.
Carefully fold in the sieved flour and baking powder with a metal spoon.
Divide the mixture into two 7inch sandwich tins.
Bake in the centre of the oven for 9-10 minutes.
Turn the cake out carefully once it’s cooled and sandwich together with raspberry jam and softly whipped cream. Dust generously with icing sugar.