Sponge fingers

We loved the lady fingers I made last week but the recipe was a bit egg heavy and so not an everyday occurrence.

So… I cheated with a slightly firmer 1 egg sponge mixture…. yummmm just as lovely and fun, but kinder on our egg ration.

In case you haven’t discovered the wonder that is Marguerite Pattens 1 egg sponge cake recipe… here it is again…

Recipe from the Victory Cookbook by Marguerite Patten

Cooking time 15 minutes 

MrC holding out our first wartime sponge UPDATE:

we made it in a pan that was too wide… which is

why its so short…. future sponges are

smaller and taller


  • 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


  1. Grease and flour two 6 inch tins. (I did it in one 7 inch pan… with Sponge Fingerstoppings 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.
  2. Spoon into tin(s) and bake above the centre of the oven at about Gas mark 5 for 15 minutes or until ready.
  3. 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.
  4. When ready, run a knife around the outside and tip it/ them out. Allow to cool and decorate.

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