Outback kitchen
Aug 18, 2019
4 minutes
Emu egg sponge cake with lemon myrtle cream
This recipe was given to me by the absolute legend of a high school teacher, Cat Clarke. Cat is a “Home Ec Queen”, and has always championed Australian native produce with her hordes of teenagers, getting them educated young. Plus, she makes an epic cake!
SERVES 8 PREP TIME 10 MINUTES COOKING TIME 20 MINUTES
1 emu egg or 6 hen eggs
½ cup caster sugar
1 teaspoon vanilla bean paste
1 cup self-raising flour
1 tablespoon ground wattleseed finger lime or quandong jam (optional) icing sugar, for dusting yellow rose petals, to serve
LEMON MYRTLE CREAM
150ml cream
1 teaspoon
You’re reading a preview, subscribe to read more.
Start your free 30 days