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! Ingredients 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 Method 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 …