*Picture coming after I put the cake together tomorrow*Duck-Egg Sponge Cake with Lemon Curd Filling
3/4 cup all-purpose flour (I used whole white winter wheat)
3 duck eggs
6 tablespoons superfine sugar or honey
Preheat the oven to 350 F. Line two cake pans with parchement paper, grease and dust with flour. Separate the white and yolks. Put the whites and sugar (or honey) into and bowl and beat until the whites are stiff. Whisk in the yolks one by one. Then fold in the flour. Divide the mixture between the two baking pans. Bake for 15 minutes (it was 15 in my stove, but the book calls for 20 to 25 minutes). Turn out carefully and let cool on a wire rack.
4 table spoons of butter (I just realized I miss-read this and used two, and it's very nice still)
juice of two lemons (and zest if you want it)
1/4 cup honey (that's a guess I just poured and tasted to make sure it wasn't too sour)
2 eggs and one egg yolk
Melt the butter on very low heat. Add the honey and lemon juice and zest. Stir carefully over low heat with a wooden spoon until the mixture covers the back of the spoon. Remove from the heat and pour into a bowl or jar (or just eat it right out of the pot). Cover when cool and refrigerate. Best eaten within two weeks.