WENDY'S DUCK EGG SPONGE
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.