Cookit Homepage Cookit is published by e2bn

History Cookbook: The Eggless Cake

This recipe is in categories World War 2, Baking, Party food
About this recipe
Healthiness : (533 votes)
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Number of servings: 1 cake


This recipe dates from World War 2 and was economical, as it does not use eggs. At the time eggs were rationed.
Ingredients
  • 1 lb (455 g) of self-raising flour
  • ¼ teaspoon of salt
  • 4 ozs (115g) margarine
  • 4 ozs (115g) sugar
  • 3 saccharin tablets (1 dessertspoonful hot water )
  • 14 ozs (400g) currants, sultanas, peel
  • ½ pint milk
  • ¼ pint of water
1 oz = 28.35g
Equipment
  • Weighing scales
  • Teaspoon
  • Dessert spoon
  • Measuring jug
  • Mixing bowl
  • Sieve
  • 8-inch tin
  • Greaseproof paper
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Sieve the flour and salt into basin then rub in the margarine
  2. Add fruit and sugar and mix well
  3. Dissolve the saccharin in the hot water
  4. Add this and the milk and water to the dry ingredients
  5. Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour
  6. Bake for 1½ hours in a moderately hot oven (Regulo 4-other cookers 380F) on the middle shelf
The above recipe is one from the McDougall's free Wartime Cookery Book.
The Eggless Cake - print view  The Eggless Cake - print view

If you tried this recipe and liked it, tell us about it
Comments
There are 145 comments for this recipe.
Add a comment

Name: Jake 21st November 2016
best thing in the world as my topic is ww2 eggs were rationed thanks
Name: Evie 20th November 2016
This website really helps me with my homework.
Name: Dan 20th November 2016
I can`t wait until I try it and my class is going to try it as well
View all comments, or Add a comment

Required fields are bold




Spicy Red Onion Chutney
Carefully slice the onions (ask an adult for help)In a large pan heat the olive oil, add the onions...