Eggless Chocolate Sponge – Recipe No. 170

Eggs were so scarce during WW2 that many recipes were modified to adapt to rationing. Many cake recipes were created that were perfectly acceptable without eggs and this chocolate sponge was one of them. I made it today, also using a wartime recipe for a chocolate filling which I used to sandwich the sponge together and glaze the top.

The filling is very much like dark chocolate and had I not been re-creating an authentic wartime recipe, some orange oil/essence and some orange zest would have really worked well in the filling and topping.

As it stood it was a nice, tasty, moist cake despite not having a big rise on it. For modern tastes it would be really nice served with cream or a raspberry coulis.

Eggless Chocolate Sponge with Dark Chocolate Filling


1/2 lb self raising flour
1/4 teaspoon salt
2 tablespoons of cocoa powder
3 oz caster sugar
1 tablespoon syrup
14 tablespoons of hot water
1 teaspoon bicarbonate of soda
3 oz margarine
Vanilla essence


* Mix the flour, salt. cocoa and sugar together.
* Dissolve the syrup in the water and add the bicarbonate of soda.
* Melt the margarine and mix all the ingredients together including the essence but do not beat the mixture which should be very soft.
* Divide the mixture between to well greased 8″ sandwich tins and bake in a moderately hot oven for 20 minutes.
* When cooled use jam or a chocolate or mock cream filling between the two layers.

Chocolate Filling

1/2 oz margarine
2 oz cocoa
2 oz caster sugar
2 tablespoons of strong black coffee

Melt the margarine. Remove from the heat and add the cocoa and sugar. Beat in the coffee until the mixture becomes a good spreading consistency.



17 thoughts on “Eggless Chocolate Sponge – Recipe No. 170

  1. I think I can safely say that your weekend is going very nicely for you as I can almost taste your cakes moist chocolatey yumminess just looking at one of the photos!

    I shall have to prioritize giving this a try as soon as our heatwave breaks (it’s currently averaging 32C or higher at my current location).

    BTW as I’m writing you anyway, please, more cooking video demos when you can. Thanks!

  2. Wow! Nice recipe, thinking of replacing the vanilla extract with almond extract and adding some raspberry jam to the middle would make a nice variation.

  3. Thanks for the recipe. I made it with my sone for his world war 2 homework. I think there might be a typo in the filling: should it be 2tbsp, rather than oz, of cocoa? Tasty, and great for my diary and egg intolerant son, and vegan visitor.

  4. Quick recipe from my grandmother during rationing in switzerland in ww2!

    Baked Breaded Mushrooms

    Mushrooms were abundant in local forests, especially the big wide headed variety. Aparently my great grandmother would cut off the stems (to be used in other dishes) then whip up a mixture of milk, salt, flour and crummed up bread to make a batter around the mushroom heads.

    Then they were popped into the oven until the batter was golden brown. Served with veges!

  5. Thank you so much for your recipes! I have always loved the old fashioned recipes and our family heirloom recipes but many I can no longer make as I am new to the egg-less cooking/baking world and I have tried dozens of recipes that have now failed because of the adaptions. I am looking forward to using the ration portions as a way to see if I can bring back some of the ones that I love. I appreciate your descriptions of the recipes and how they turn out and I cannot wait to try them. Thank you again! You have given me a new hope with cooking and baking.

  6. Pingback: Simplified Cooking – The Wartime Way – Fit for Denton

  7. Good morning! This looks delicious! What is the difference, please, between US and British measurements? I see that mentioned in one comment. Wishing you well, take care, stay safe, and thank you!

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