Duck Egg Victoria Sponge Cake
Print recipe
| Serves | 12 slices |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
This light, golden sponge cake is made with duck eggs for a rich, light and fluffy taste and texture, and all that is needed is a filling of jam, and a dusting of caster sugar to finish the cake before serving.
Ingredients
- 4 duck eggs, weighed in their shells
- caster sugar, the same weight as the duck eggs (plus extra for the top)
- butter, the same weight as the duck eggs
- 1 teaspoon vanilla extract
- self raising flour, the same weight as the duck eggs
- jam, for filling
Note
This light, golden sponge cake is made with duck eggs for a rich, light and fluffy taste and texture, and all that is needed is a filling of jam, and a dusting of caster sugar to finish the cake before serving.
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. Grease and line 2 x 20cms (8") cake tins with baking paper. |
| Step 2 | Beat the butter, sugar and vanilla extract together until light in colour, light and fluffy. |
| Step 3 | Beat in the eggs one at a time and then fold in the flour until it is all incorporated. If the mixture is a little stiff, then add a tablespoon or two of milk so it is a dropping consistency. |
| Step 4 | Divide the mixture between the two tins, spreading to level the tops of the cake mixture. |
| Step 5 | Bake in pre-heated oven, swapping the cakes over half way through baking if they are on different shelves; bake for about 25 minutes or until the cakes are well risen and golden brown. |
| Step 6 | Allow to cool in the tin for 5 minutes before turning them out on a rack to cool completely. |
| Step 7 | When the cakes are cold, sandwich them together with jam of your choice - I used pink gooseberry and elderflower jam - then place the cake on a serving platter. |
| Step 8 | Dust the top of the cake with caster sugar and cut into wedges to serve. |
| Step 9 | NB: Sponge cakes can be frozen once cooled and before the jam is added. |
