Why have I never used duck eggs in my baking before?! I tried Clarence Court duck eggs in a lemon curd cake over the weekend and I have to say, I’m converted!
A sponge baked with duck eggs is lighter, fluffier and richer than a cake baked with chicken eggs. The duck egg yolk has more fat than a chicken egg (which makes the cake richer) and it’s white has more protein (meaning fluffier when whipped).
I decided to bake a simple lemon sponge and I filled it with lemon curd. The result? Try it for yourself!
200g self raising flour
200g golden caster sugar
200g unsalted butter
4 duck eggs (I substituted one duck egg for one chicken egg)
zest of one lemon
1 tsp baking powder
2 tbsp milk
1. Pre heat oven to 180degrees c
2. Cream butter and sugar together
3. Sift in the flour and add all of the other ingredients. Whisk together until the batter is smooth and creamy
4. Spoon into a cake tin and bake for 40 minutes – or until skewer comes out clean