Recipe: Duck Egg Sponge Cake with Cream & Strawberries (2025)

FAQs

What is the secret to a good sponge cake? ›

Duck eggs are roughly 30% larger than a medium chicken egg, weighing in at 3 to 3-½ ounces, so two duck eggs equals three chicken eggs if you are substituting them in a recipe, however I use them in a one-to-one ratio, even in baking, and am always happy with the results.

However you serve them, duck eggs are an excellent source of nutrition. Their dark yellow yolk indicates that they hold more antioxidants, more omega-3 fatty acids, and 50% more vitamin A than chicken eggs. Duck eggs offer more protein than chicken eggs, even taking size into consideration.

As I said above, eating a lot and often this dish also causes the body to have an excess of vitamin A, yellowing the skin, peeling the skin, adversely affecting bone formation. Therefore, each healthy adult should only eat 2 duck eggs per week.

The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils.

Duck eggs are full of flavour and are richer and slightly larger than hen eggs. You can eat them in the same way, but if you're not a fan of their taste on its own, try using them to enrich your baking recipes.

Duck eggs are more nutritionally dense than chicken eggs. Ducks can be as productive as chickens in egg production. Duck eggs have advantages in many types of baking and cooking. Ducks are easy to raise and require minimal protection from the elements and disease.

Some do, but, there's not much of a market for duck eggs in most of the country. They are much richer than a typical chicken egg and not to everyone's taste. Similarly, the market for chicken meat is much larger than for duck. You rarely see duck in a supermarket except at certain holidays.

Still, because of their high cholesterol content, duck eggs may not be safe for everyone, especially if you have diabetes or a family history of heart disease ( 5 , 12 ). Some research also suggests that the choline in egg yolks may be another risk factor for heart disease.

How to tell if duck eggs are bad? ›

Duck eggs have a thicker shell than chicken eggs so they stay fresher for longer. If you crack an egg and it has a rancid, sulfur smell, the egg has spoiled and should not be used. To test the freshness of your eggs, put the egg in a glass of water. If it sinks, it is okay to eat.

Thanks to the egg's bloom, it's not necessary to refrigerate farm fresh duck eggs. However, refrigerating does drastically extend their shelf life. An egg will typically last about 3 weeks when stored at room temperature versus about 4 months when kept in the refrigerator.

Function of preserved duck eggs being alkalescent food as an excellent anti-inflammatory and anti-cancer agent at cellular level have also been reviewed comprehensively.

Duck eggs have 3 times more cholesterol than chicken eggs. This is partly because of their larger overall size, partly because the yolk itself is larger, and partly because duck eggs have a higher fat content. Each duck egg contains 619 milligrams of cholesterol, which is more than twice the daily recommended limit.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.