Duck eggs are fabulous to bake with as they make a sponge lusciously light. Whether you have something to celebrate or simply after something sweet for tea, a classic Victoria Sponge with jam, cream and fresh fruits will never disappoint.
4 Braddock White duck eggs
350g unsalted butter, room temp
350g golden caster sugar
350g self raising flour
1 tsp vanilla essence
2 tbsp whole milk
200ml double cream
1 tsp vanilla bean paste
British strawberries and blueberries for decorating
Icing sugar for dusting
Preheat the oven to 180C and grease and line two 8inch cake tins.
Beat the butter and sugar together until light and fluffy. Add each duck egg one at a time, beating in between each addition. Mix in the vanilla essence.
Fold in the flour and add the milk to loosen the batter. Divide between the two tins equally and bake in the middle of the oven for 25 – 30 minutes, until golden brown, risen and a skewer comes out clean.
Remove them from the oven and allow to cool completely on a wire rack. To assemble, place one cake down first followed by a layer of strawberry jam. Add some chopped strawberries on top of the jam. Lightly whip the cream until it has reached medium peaks, mix in the vanilla bean paste. Spoon and spread the cream on top of the jam and strawberries. Follow with the second sponge, dust the top of the cake with icing sugar and finish by decorating with berries and edible flowers (optional).