How To Make Duck Egg Sponge Cake
A light and fluffy sponge cake made with duck eggs, perfect for a tea-time treat.
Serves:
Ingredients
- 4 duck eggs
- 150g all-purpose flour
- 150g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
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In a large mixing bowl, beat the duck eggs and sugar together until pale and fluffy.
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Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
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Stir in the vanilla extract.
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Pour the batter into the prepared cake tin and smooth the top with a spatula.
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Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 258kcal
- Total Fat : 5g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 240mg
- Total Carbohydrates : 46g
- Dietary Fiber : 1g
- Sugar : 24g
- Protein : 7g
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