Duck eggs, known for their ability to create an exceptionally light and fluffy sponge, are the star of this stunning cake. Paired with a rich buttercream that’s as smooth as silk, this cake is a celebration of flavour and texture.
Ingredients:
For the sponge:
- 250g butter, melted, plus extra for greasing
- 5 duck eggs, or 250g of beaten hen’s eggs by weight
- 250g white icing sugar
- 1 teaspoon vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
For the buttercream:
- 250g unsalted butter, softened, chopped
- 600g powdered sugar
- 2 tablespoons milk
- 1 vanilla pod
- Food colouring (optional)
For decoration:
- Cocoa powder, for dusting
- Choice of mini chocolate eggs
Method:
Preheat the oven to 180°C/160°C fan/gas 4. Grease and line 2 x 20cm cake tins with baking parchment.
Whisk the duck eggs and sugar for about 5 minutes until pale and fluffy. Whisk while adding the melted butter, then the vanilla extract.
Using a large metal spoon, fold in the flour and baking powder until well combined. Pour the mixture into the prepared tins.
Bake for 35 minutes, or until springy to the touch and a skewer inserted in the centre comes out clean. Cool in the tins, then turn out onto wire racks.
To make the buttercream, whisk the butter in a large bowl until fluffy. Gradually add the icing sugar, stirring in the milk half way through. Scrape the seeds out of the vanilla pod and whisk again.
Assemble the cake by leveling the cakes with a bread knife, slicing each cake in half horizontally and frosting all the layers with buttercream.
Cover the whole cake with a thin layer of coloured buttercream to seal in the crumbs. Chill for 30 minutes, then cover with the rest of the buttercream.
Decorate by sprinkling with cocoa powder to create a speckled pattern and decorate with mini chocolate eggs.
