One – egg sponge

Recipe from the Victory Cookbook by Marguerite PattenCooking time 15 minutes (depending on oven cook until cooked … golden brown mine took 25 minutes)

    MrC holding out our first wartime sponge


    • 4oz self-raising flour or plain flour with 2 tsp baking powder
    • 1 oz margarine
    • 2 oz sugar
    • 1 tbs warmed golden syrup ( I used honey and it worked just fine)
    • 1 egg
    • half level tsp bicarbonate of soda
    • 4 tbs milk


    Grease and flour two 6 inch tins. (I did it in one 7 inch pan… with toppings added on top for a change) Sift the flour or flour and baking powder. Cream together the marg, sugar and syrup. Beat in the egg, then add the flour. Blend in the bicarb with the milk and beat it all into a creamy mixture.
    Spoon into tin(s) and bake above the centre of the oven at about Gas mark 5 for 15 minutes or until ready.

    After the 15 minutes I poke a a knife into the centre and if it comes out clean, its ready. If its still sticky try it on the lower shelf for another 5 – 10 minutes on Gas mark 4.

    When ready, run a knife around the outside and tip it/ them out. Allow to cool and decorate.
    One of our favourites is a sandwich using MOCK CREAM and strawberry jam. The other night we tried it with just custard and ripe bananas. YUM.


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