100 recipes in 1 year update: 72 recipes re-created and 28 left to re-create before October 1st!!
This weekend was time to cook a few sweet things…
Believe it or not, the sugar ration is way too generous for me, probably because I don’t actually consume many cakes nor desserts, so I always have plenty available. HOWEVER, as a 1940s housewife, I think to keep the home-front morale up, it would have been important to use the ration for sweet desserts, to keep those little pouty faces smiling…
This is a very simple eggless ginger cake recipe. I found it tasted rather boring when it came out of the oven so decided it needed livening up with some mock cream. I used this mock cream recipe but to make it less gritty I ground it down further using a pestle and mortar..
So my lunch was tea and ginger cake, which was rather nice for a change..
Eggless ginger cake
- 6 oz (175g) of self-raising flour or plain flour sifted with 1.5 teaspoons of baking powder
- 1 teaspoon of ground ginger
- 2 oz (50g) of margarine (vegans use a dairy free alternative)
- 2 oz (50g) sugar
- 6 tablespoons (10 in North America) of milk (vegans use almond or hemp milk)
- 3/4 teaspoon of bicarbonate of soda
- 2 teaspoons of vinegar
- Grease and flour a 7 inch cake tin
- Pre-heat oven to 190C (375F)
- Sift the flour (and baking powder if using) with the ginger into the mixing bowl
- Rub in the margarine, mix in the sugar and then the milk
- Blend the bicarbonate of soda and the vinegar (the mixture will bubble)
- Beat into the cake mixture
- Spoon into the tin and cook for 20-30 minutes