I went to the farm shop this morning for local honey, cream and beef. I bypassed the local (Pershore) asparagus, which seems extraordinarily early and astronomically expensive at £9.30 a kilo. I'll wait until later in the season when the price will hopefully have come down.
Beside the homemade cakes and jams I found these.
Goose eggs at £1.10 each.
I decided to make a weight-of an-egg cake to celebrate this glorious golden March weather we have been experiencing in the UK.
Weight-of-an-egg cake is an old recipe for a simple sponge and the ideal thing to bake with goose eggs as you don't have to guess how many hens' eggs it is equivalent to.
You can of course just as easily make it with hens' eggs if you want.
Simply weigh your egg or eggs and then weigh out the same weight of butter, caster sugar and self-raising flour. My egg weighed 7 oz.
Add a pinch of salt if you are using unsalted butter.
Make sure your butter is soft before creaming it until light and fluffy with the sugar.
Then add your egg. Do this gradually and add a spoonful of the flour as you go if you are worried about curdling. I don't worry about curdling and pour my egg in all at once.
As you can see from my picture a goose egg has a large bright, bright yellow yolk.
Beat the eggs with the butter and sugar mixture well.
Next fold in the flour.
I also added the zest of a lemon but a teaspoon of vanilla extract would be good too.
Your mixture needs to be a 'soft dropping' consistency. This means it falls gently off the spoon. If it slides off at once then it is too runny; if it stays on the spoon it is too thick. In the case of too-thickness you can add a little liquid -milk or water or, as I did here lemon juice. In the case of too runnyness I wouldn't add more flour, I'd bake it anyway, it will still taste nice.
Bake in a 22cm cake tin* greased and base-lined for 40 -45 mins at 180°c (160°c fan oven).
I made some glacé icing with 6 oz of icing sugar and the juice of a lemon. I coloured it with a dab of 'daffodil' colouring paste and finished it off with some primroses which strangely turned out to be precisely the same shade of yellow as the icing.
The interior of the cake was much yellower.
Goose eggs make very yellow cakes indeed.
The children thought I'd put colouring in the cake until I showed them the eggshell.
This post is going to be the first in a series of Cake of the Month posts. I'm hoping to come up with a new cake recipe each month.
* Note you may not need such a big tin if you have less mixture. Or you may need a bigger tin, or two tins if you have more mixture. You may also need to adjust baking times.