How to make a duck egg sponge cake

With one of my ducks now laying an egg a day, I decided it was time to make a duck egg sponge cake. Here's the recipe I used:

• 6 duck eggs. Weigh them unbroken.
• Same weight of self-raising flour, butter and sugar as for eggs.

Cream the butter and sugar together. Beat the eggs and then stir them into the butter/sugar. Then beat in the flour. Put into cake tins (avoid making the layer too thick) or cake cups and put into a preheated over at 190C. The cup cakes will be ready in about 12 minutes, The cakes in the tins will be ready after about 20-25 minutes.

My confession is that the video only shows part of the story of making the cakes. In the end they turned out to be a bit of a disaster. The cakes sank in the middle because I had made them too thick. A bit of selective editing meant this disaster did not appear on video. However, watch out for the November edition of Self-Sufficient in Suburbia programme. The disaster will be there for all to see.



As you can see from this photo, the cakes have sagged in the middle.