Pershore WI

Eggless Sponge

During World War One, eggs were collected and sent to feed the servicemen abroad.  As a consequence, housewives had to adjust their usual recipes to accommodate their lack.

eggless with jam.jpgEggless sponge was an easy treat to make, and could be livened up with a smear of jam or a sprinkling of dessicated coconut if any was handy.


  • 6 oz self-raising flour
  • 1 teaspoon baking powder
  • 2 and ½ oz of margarine
  • 2 oz sugar
  • 1 tablespoon golden syrup
  • ¼ pint of milk or milk and water
  • Jam for filling


  • Sift the flour and baking powder.
  • Cream the margarine, sugar and golden syrup until soft and light, add a little flour then a little liquid. Continue like this until the mixture is smooth.
  • Then grease and flour two 7-inch cake tins and divide the mixture between them.
  • Bake in the centre of a moderately hot oven – 200C, 400F, gas mark 6 for about 20 minutes or until firm to the touch.
  • Allow the cake to cool slightly and then tip out of the tins.
  • Spread jam on one cake and cover with the other to make a sandwich.

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