The 100th : Let’s Celebrate With Cake!

WOW……..100 posts, we’re feeling pretty excited!  To celebrate this achievement, we need cake!  This is a great recipe, literally just made this morning, as I had some ducks eggs I needed to use up.   I realise that a normal person may have made a yummy breakfast with them, but in my head I immediately jumped to cake.

Duck Egg Chocolate Sponge Cake

Preheat oven to 180 Fan and line two baking tins, I’m very lazy and use pre-cut liners– it makes for a quicker clean up at the end!  This recipe makes two sponges, but they are very high, so I advise cutting one in half and filling & decorating with chocolate buttercream and freeze the other one for the future (wrap in cling film before freezing).

Ingredients

• 5 duck eggs
• 240g caster sugar
• 250g butter, melted
• 1tsp vanilla extract
• 200g self-raising flour
• 50g cocoa powder
• 1tsp baking powder

For chocolate buttercream

• 350g icing sugar
• 120g unsalted butter
• 40g cocoa powder
• 50 mls milk

Method

• Whisk up ducks eggs and sugar in an electric mixer at a medium speed.  Do this for a few minutes until light and fluffy.
• Turn the mixer down to slow, and gradually add the butter.
• Add vanilla extract.
• Fold in the flour, cocoa powder and baking powder.
• Split the mixture between 2 baking tins and bake for 30-35 minutes.  Check if it’s cooked through by inserting a skewer in the middle, if it comes out clean, it’s done!
• Make buttercream by combining all the buttercream ingredients in an electric mixer for about 5 minutes.  Pipe or spoon onto the cake and Enjoy!