Because I ate my egg ration the other night, it means that anything that I now decide to cook, has to be egg free until I can use my ration book again on Friday to replenish the larder..
because I ate my egg ration, anything I cook this week has to be egg free..
BUT never despair, there are still lots of delicious things to make and I felt it was time to attempt an eggless sponge again.
Cynthia had shared her eggless sponge recipe with me on FACEBOOK and I liked the fact that the recipe called for leftover tea.
I cooked that very successfully this afternoon and have enjoyed a couple of big cups of tea and a couple of slices of Cynthia’s Sponge..
Here is the recipe..
Cynthia’s Eggless Sponge (gone right)
- 1/2 pint of tea (without milk and tea leaves)
- 3 oz butter/marg
- 3 oz sugar
- 3 oz sultanas
- 10 oz wholewheat flour (add 3-4 teaspoons of baking powder)
- 1 teaspoon all spice (mixed spice)
- extra cinnamon if required
Place the tea, butter, sugar and sultanas in a saucepan and heat gently until butter is melted, leave to cool.
Mix all the dry ingredients together.
Mix all the dry ingredients into the cooled liquid and mix well, give it a beat.
Put mixture into a greased and floured 7 inch cake tin
Cook on 180 degrees for around 45 minutes or more
I had an eggless cake incident this afternoon…. smelt nice, pretty edible, looked awful. I used the eggless ginger cake recipe from my 1940s recipe book, but tomorrow I’ll try this one. Found your blog by accident and love it! Keep up the good work!
What a fabby idea! love anything like this! actually looking for my daughters homework on WW2! 🙂 x
Looks like perfect “cuppa accompaniment” fare to me! I like eggless cakes, so might try this one. 🙂
Made this today and it worked really well, and tastes lovely, if a little heavy.
cant wait to try this for my daughter’s school VE Day celebration.
I am really enjoying your blog but I have to ask what are sultanas? From the picture I’m thinking they are raisins?
Sultanas are Golden raisins in the U.S. Does that help key?
My mum is allergic to eggs, so I’m going to try to make this next time I go for a visit. I’m also going to try some of your other recipes, but it will be very experimental since I’m gluten intolerant. This could be very interesting. ^^
HI, have a look at the egg-less cake recipes I have just posted at the end of the “170 recipes drop down” for your mum.
Tea, without milk and tea leaves, would be…hot water? With maybe a bit of lemon juice?
Tea without milk and tea leaves would be tea. They didn’t use tea bags, and if you didn’t use a tea strainer, then your tea would have leaves floating in it. Some fortune tellers would tell your fortune by looking at the pattern of the leaves after you had drunk the tea. For this recipe, you have to make sure the leaves have been strained out.
Very funny !
Tea is an infusion of tea leaves in hot water after the tea leaves are strained out. The description of tea without milk or tea leaves is because most none Britz take milk in their tea and it’s to avoid confusion – you are not British are you ? Not sure what made you mention lemon as both are never used together in tea, the milk would curdle.
just given this a go, my other halfs birthday in a couple days time, he was wanting me to make him an aeroplane cake but didnt have any eggs and getting very low on sugar etc so a normal cake was out of the question. i then remembered this blog, introduced to me by my mother in law to be! cake was easy to put together, may of had a little help from my little monster but she seemed to enjoy the mixing, (obviously not the hot bit!) its just come out of the oven, smells lovely, looks like a round loaf cake and cant wait to see the reaction from my other half when he eats it!! thank you for the extensive list of recipes you have compiled and tried out here. all my best wishes xx
Just a wee FYI – all spice is not mixed spice. It is sold as pimento or pimento berry and is a round, almost black seed (about mung bean sized) that is best bought as a whole spice & ground when needed as the ready ground variety looses potency very quickly.
Make this often, it’s a lovely tea loaf, I use a loaf tin rather than a round cake tin as easier to store – recipe is easy and the result is delicious
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I absolutely love this website. I finally got the courage to make this loaf about a week ago. I wanted to save my egg ration for another day, but also wanted something sweet. I made a half batch in an 8×4 loaf pan. Me being me, I added a little cinnamon, and a few chocolate chips, no raisins. The result is absolutely delish. I’ve made it with English Breakfast tea, and Chocolate Macaroon tea (by Davidstea). Both were awesome.
My parents who aren’t rationing find it to be quite tasty as well. No sure about the picky siblings though…