Duck Egg Angel Food Cake

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Baking with duck eggs

This recipe took lots and lots of testing, but we’ve finally nailed it! :)

In almost every case, I’ve had great success substituting duck eggs 1:1 with chicken eggs in all kinds of recipes. But finicky meringue-type recipes need a little extra care. Overcooking or using too much liquid or sugar can give you some unexpected results!

The whites of duck eggs also have more protein than those from chickens. That gives them a bit of a different texture, and that can change things up a bit when baking. But for this angel food cake, that’s a plus!

If you’ve ever ended up with a tough angel food cake, give this recipe a try. The tender, lightly-sweet cake is great on its own or as a shortcake with whipped cream and berries. Frosted with buttercream, it makes a great birthday cake. But our favorite might just be layering it in a trifle with custard, whipped cream, strawberries, and blueberries. YUM!

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NOTE: This recipe does contain a lot less sugar than most. That’s deliberate! My first few attempts were just way too sweet.
Maybe something about the duck eggs brings out the sweetness in a dish? In any case, needing to use less sugar is a nice (if unintended) benefit to cooking with duck eggs!

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Hearth and Haven Duck Egg Angel Food Cake

Ingredients

• 1 cup sugar

• ¼ teaspoon salt

• 1 cup flour

• 12 duck egg whites (at room temperature)

• ⅓ cup warm water

• ½ teaspoon lemon extract

• ½ teaspoon almond extract (or extracts of your choice)

• 1 ½ teaspoons cream of tartar



Directions

Preheat oven to 350 degrees F.

 Sift half of the sugar with the salt and flour.

 Whisk together egg whites, water, extracts, and cream of tartar until thoroughly combined. Slowly add in reserved sugar, beating continuously at medium speed.

 Once you have medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula, fold in gently. Continue dusting and folding in the flour mix a little at a time until all of the flour mixture is incorporated.

 Spoon the mixture gently into an ungreased tube pan, and bake for 35 minutes or until a cake tester comes out clean.

 Cool upside down on cooling rack for an hour before removing from pan.