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Pre-heat the oven to 180 degrees (355 fahrenheit) and grease and line two 20cm/8″ shallow cake tins with rounds of baking parchment. Weight the duck eggs still in their shells. You’ll need margarine or butter, sugar and flour in the same weights as the duck eggs to get a perfect cake every time!
Simple and delicious marble cake using duck eggs. Duck eggs makes this marble cake lighter and fluffier than chicken eggs. Line 8 inch diameter baking pan with greaseproof paper and brush sides with butter. Melt butter in microwave on High for 20 seconds and leave it to cool. Sieve flours and baking powder twice.
Pre heat oven to 180C / 160C (fan) Line 8 inch diameter baking pan with greaseproof paper and brush sides with butter. Melt butter in microwave on High for 20 seconds and leave it to cool. Sieve flours and baking powder twice. Whisk duck eggs and sugar until light, fluffy and pale.
Duck eggs have higher yolk ratio to white, hence contain more fat which makes any bakes especially cakes. Duck eggs makes the cake much lighter and fluffier. Pies will be richer in taste. One interesting information that I came across, in baking competition, duck eggs were used in their pies, or cakes.
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