Duck Egg Orange Cake

A fragrant and feather light sponge to enjoy fresh from the oven.

Category:  Baking  - 


For 8 Serving(s)


  • 200 g butter, softened
  • 200 g caster sugar
  • 3 duck eggs
  • zest of an orange, finely chopped
  • juice of 1/2 orange (reserve remaining juice for filling and topping)
  • 200 g self-raising flour
  • 1 tsp. baking powder
  • 50 g butter, softened
  • 100 g icing sugar, sifted
  • zest of 1/2 orange finely chopped
  • orange juice (reserved from cake)
  • zest of 1/2 orange
  • 150 g icing sugar, sifted
  • juice of 1/2 orange

Duck Egg Orange Cake Directions

  1. Preheat the oven to 170 degrees C, gas mark 4.Grease and line 2 x 20cm round sandwich cake tins (shallow tins).
  3. Cake:

  4. 1. Cream together the butter and sugar until light and fluffy.
  5. 2. Beat in the eggs, one at a time followed by the orange zest and juice. If the mixture begins to separate (curdle), then add a tablespoon of flour, taken from your weighed amount, which will help to stabilise the mixture.
  6. 3. With a metal spoon or spatula and using a cutting action, fold in the flour.  Place half of the mixture in each of the prepared tins and quickly smooth out with a knife.
  7. 4. Bake for about 25 - 30 minutes until the cake is golden and springs back when you gently touch the surface. Allow to cool in the tin for 10 minutes then turn out onto a cooling rack until cold.
  8. Filling:
  9. Cream together the butter, icing sugar and orange zest until pale and fluffy, adding a tablespoon or so of orange juice to make a spreading consistency. Spread on the inside of the first cake then sandwich the two together.
  10.  Icing:
  11. Mix together the icing sugar, remaining orange zest and sufficient orange juice to make a stiff dropping consistency and spread over the surface of the finished cake.
  12. Hint:  If you don't have duck eggs, use large hens eggs instead.