NEVER FAIL DUCK EGG SPONGE
One of the great stall holders at the First Jiggety Jig Market was Granite Hills Produce from Waubra. Granite hills is farm fresh food planted, nurtured and created with love. Robyn and Alan are a formidable team while Robyn makes the cultured and farm fresh butter from Inglenook cream and pink salt. Alan chases the ducks and free range chooks. While Robyn plants the rhubarb and tosses the cape weed. Alan keeps an eye on the chillies and stirs the preserves. Like many of the wonderful husband and wife teams at the Jiggety together they bring us the best of our regions quality produce.
As I swirled around the stalls at the end of the day. There was not a lot left to buy however my own super partner Mike had already collected duck eggs for me to have another attempt at my nemesis! The not so humble sponge cake.
My Mum gave me this sponge recipe a few years ago. I had been grilling her on secret techniques that she may have been keeping from me. The problem being that my sponge cakes are abysmal while Mum’s sponge cakes are possibly the best in Australia. This is no exaggeration!
We chatted about all the usual suspects. Were my duck eggs at room temp? Was my bowl spotlessly clean? Did I have any yolk mixed in with my whites? Yes, yes, no! Did I have the oven preheated and were my egg whites beaten enough? Yes and yes. “Suze are you sure you are very gently folding in the dry ingredients?” “Well kind of.” was my reply.
Mum had me. I am absolutely not zen enough for making sponges. My mind is too heavy with things I need to do. I start out folding the ingredients ever so lightly and then something shiny distracts me and I find my self whirring away like the crazy beater lady, by then it’s pretty much history.
Hence the recipe below, Mum says this is The Never Fail Sponge Recipe, I think it may have come from an ancient Women’s Weekly. I think Mum may have shared this recipe with many of her friends, but nobody’s sponge ever came close to sponge Barb!
I wish you all zen kitchen moments and suggest waiting til everyone has gone out for the day and perhaps have a little tipple of local wine before you commence. This sponge is lovely and sweet decorated simply with icing sugar and filled with homemade jam and Inglenook dairy cream whipped to perfection.