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 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.