Duck egg Victoria sponge cake

A classic sponge cake made lighter, moister and richer by using Watercress Lane duck eggs.......40 mins preparation and cooking

Ingredients

4 Watercress Lane Duck Eggs

250g unsalted butter

250g caster sugar

250g self-raising flour

12g baking powder

Strawberry jam and icing sugar to finish

1. Pre-heat oven to 200C/gas mark 6

2. Cream fat and sugar until light and fluffy then gradually add beaten eggs

3. Lightly mix in the sieved flour and baking powder

4. Divide mixture between two 18cm sandwich tins

5. Bake in centre of oven for 12 - 15 minutes and then turn onto a wire rack to cool

6. Sandwich cakes together with strawberry jam and dust top with icing sugar