Yes, duck eggs can make good cakes and are often considered a great alternative to chicken eggs in baking, including cake recipes. Duck eggs have a slightly different composition compared to chicken eggs, which can lead to some differences in the final baked goods.
Here are some characteristics of duck eggs that can impact cake baking:
Larger Size: Duck eggs are typically larger than chicken eggs, so you may need to adjust the number of eggs used in a recipe. Generally, if a recipe calls for chicken eggs, you can substitute with duck eggs at a ratio of 1:1, but if the eggs are especially large, you may want to use slightly less.
Higher Fat Content: Duck eggs have a higher fat content than chicken eggs, which can contribute to a richer and slightly denser texture in cakes. This can be desirable for certain cake recipes, especially those that call for a moist and tender crumb.
More Protein: Duck eggs have a higher protein content, which can lead to a slightly firmer structure in cakes. This can be beneficial for creating cakes that need to hold shape well or have a sturdier texture.
Creamier Batter: Due to the higher fat content, cakes made with duck eggs may have a creamier batter, resulting in a different consistency compared to cakes made with chicken eggs.
Rich Flavor: Some people describe duck eggs as having a more robust and flavorful taste than chicken eggs. This can add a unique and enjoyable twist to your cakes.
Overall, using duck eggs in cake baking can produce delicious and slightly different results compared to using chicken eggs. If you have access to duck eggs and want to experiment, it's worth giving them a try in your favorite cake recipes or trying new ones specifically designed for duck eggs. As always, feel free to adjust the recipe to your preference and taste.