Indonesian•indulgent
Duck Egg Sponge Cake
A light and fluffy sponge cake made with duck eggs, perfect for a tea-time treat.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 duck eggs
- 150g all-purpose flour
- 150g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
- 2
In a large mixing bowl, beat the duck eggs and sugar together until pale and fluffy.
- 3
Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- 4
Stir in the vanilla extract.
- 5
Pour the batter into the prepared cake tin and smooth the top with a spatula.
- 6
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- 7
Remove from the oven and let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.