1、Duck egg sponge cake

Duck eggs make this sponge extra light and fluffy - cover in a rich buttercream for a showstopping Easter bake or stunning birthday cake

Duck egg sponge cake recipe

Ingredients

  • 250g butter, melted, plus extra for greasing
  • 5 duck eggs, or 250g weight of beaten hen's eggs
  • 250g white caster sugar
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • 1 tsp baking powder
  • 250g unsalted butter, chopped, at room temperature
  • 600g icing sugar
  • 2 tbsp milk
  • 1 vanilla pod
  • food colouring (optional)
  • cocoa powder, for dusting
  • selection of mini chocolate eggs

Method

Grease then line 2 x 20cm cake tins with baking parchment and grease the parchment too.
  • Crack the duck eggs into a large mixing bowl. Add the sugar and whisk for about 5 mins until pale and fluffy. Keep whisking as you add the melted butter, a little at a time, followed by the vanilla extract.
  • Fold in the flour and baking powder with a large metal spoon until you can’t see any pockets of flour. Divide the mixture between the two prepared tins and bake for 35 mins or until bouncy to the touch and a skewer poked into the middle of the cake comes out clean. Leave the cakes to cool in the tin, then turn out onto wire racks when cool enough to handle.
  • To make the buttercream, tip the butter into a big bowl and whisk with an electric hand whisk. Add the icing sugar, 2-3 tbsp at a time, until it’s all incorporated, adding the milk halfway through the process. Scrape the seeds out of a vanilla pod, add them in and whisk again. Transfer half the buttercream to another bowl and, if using, stir your food colouring into one of the mixtures. I used blue and a dash of green to create a classic duck egg shade.
  • When the buttercream mixtures are ready and the cake is cold, level the cakes with a bread knife, cut each one in half through the middle and stick all the layers together with the uncoloured buttercream. Cover the whole cake with a thin layer of the coloured buttercream – this will seal in any crumbs. Chill the cake for 30 mins, then cover with the rest of the buttercream and use a palette knife or pastry scraper to make the buttercream flat.
  • To finish, sprinkle about 1/4 tsp of cocoa powder onto the cake to create a speckled design. Repeat this in different sections of the cake, then top with a cluster of mini chocolate eggs and serve. Will keep for 2-3 days.

  • https://www.truecookbook.com/recipe/duck-egg-sponge-cake-8071/

    2、Fruity sponge cake

    Reader Sue McGann devised this delicious low-fat cake recipe
    Fruity sponge cake recipe

    Ingredients

    Method

    1. Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.
    2. Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.
    3. Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it’s made.

    3、Sticky citrus sponge cake

    A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge
    Sticky citrus sponge cake recipe

    Ingredients

    • 4 medium oranges
    • 6 tbsp golden syrup, plus extra to serve, optional
    • 200g butter, at room temperature, plus extra for greasing
    • 200g soft brown sugar
    • 200g self-raising flour
    • 1 tsp baking powder
    • 100g ground almond
    • 4 large eggs

    Method

    1. Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
    2. Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn’t have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don’t fit.
    3. Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon – this will ensure that the cake rises evenly.
    4. Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

    4、Warm salad of asparagus, bacon, duck egg & hazelnuts

    A smart and stylish springtime starter that is superhealthy to boot
    Warm salad of asparagus, bacon, duck egg & hazelnuts recipe

    Ingredients

    Method

    1. Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen’s eggs), drain and plunge into ice water, to cool as quickly as possible.
    2. Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear – it’ll break at the tender point.
    3. Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.

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