WENDY'S DUCK EGG SPONGE

Posted On: 2014-01-12 11:52:04

 

INGREDIENTS:

8 duck eggs or size 8 hen eggs  

The weight of ­five eggs weighed in their shells in sugar

The weight of three eggs weighed in their shells in ‑flour

 

DIRECTIONS:

Line a 20cm square tin with baking paper on the bottom.

Then, tie with string a sleeve of baking paper around the outside of the tin so that it comes 7cm above the edge of the tin.

 

Separate the eggs.

Beat the yolks & sugar for 20 minutes.

By hand is the best method, but you can cheat & use an electric mixer if you like.

The mixture will take on a gorgeous coral colour & is ready when the mixture retains an impression of your spoon or whisk for a few seconds.

Beat the egg whites until stiff & fold gently into the sugar & yolk mixture.

 

Sift the ‑flour, then fold bit by bit into the mixture.

Don’t beat or overmix – you want to keep the lightness of the sponge.

 

Bake at 175ºC for 1 1/2 hours.

For the ­first hour, place the cake in the top half of the oven, then move down to the lower shelf for the remaining time.


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