Spring has sprung!

In August last year we got five fluffy yellow ducklings. Four ducks and a drake. They were unbelievably cute and now they are massive white noisy birds.

The hens slowed down in the egg laying department when the dark weather descended but they’re making up for lost time now. The ducks are Aylesbury, supposed to be for the table and are unreliable layers. But I believe in my girls and last Friday, Tada!

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.

Duck Egg Sponge

2 duck eggs
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.


P.S. I must stop making cakes, but at least this one has no butter! x Lilly
This entry was posted in Bake, butter free, Ducks, eggs, sponge cake. Bookmark the permalink.

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