The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: little blue on May 10, 2011, 09:41:22 pm
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As the ducks are much more reliable layers than my hens at the moment (and I don't sell as many) I have discovered just how delicious they are in baking. :P
However ... my cakes just aren't sticking together!
whether sponge, choc, fruit, cup cake etc, they just keep falling apart when they come out the tin - even though the cake feels normal.
I am using a stupid little electric cooker from out the caravan, where everything takes at least twice as it should, until the Insurance sort out replacing my proper cooker that was flooded out before Christmas (Only had the holes in the ceiling replaced this week!!) ::)
But are there any tips for baking with quacky-eggs? Do I need more flour, as they are creamier? I tried this, but no real difference.
Or is it just me?!
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I don't know - I was always told to use them the same as the same weight of hens egg and the cakes would rise better ???
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Not sure why that is happening to your cakes, I have just batch baked a load made with duck eggs and they are fine.
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maybe I need to weigh them, as they seem so much bigger in shell though not much different when cracked.
Perhaps I just need to shout at the insurance again... :)
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My duck eggs look bigger than my hens eggs - quite a lot in fact. And they're quite a bit heavier too. So I suspect that's the answer.
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Muscovy duck eggs are nearly all yolk, very little white (at least, mine were) - I guess that ratio would make a difference?
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I use two duck eggs where I would use three
Chicken eggs which works for me. Duck Eggs also
Make excellent Yorkshire puddings!
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I never had problems...I usually do reduce the amount fat a bit when I use duck eggs, especially if it's sunflower oil or melted butter as the cake mix can get too runny and duck eggs are richer. :&>
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I'll try that NFD, could do with less fat anyway!