Duck Egg Sponge Cake Recipe

Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.

In a large mixing bowl, beat the duck eggs and sugar together until pale and fluffy.

Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

Stir in the vanilla extract.

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.