How do you make a cake without breaking eggs?
This was the question that Yr3/4 were asked as part of their topic based work around "How did World War II affect Porchester?" They already knew that rationing during the war meant people only had one egg per week, so how could they possibly bake cakes without eggs?
Today, they all had a chance to find out as they prepared a wartime eggless sponge recipe, working together in teams, then placing their creations on baking trays and waiting for their hard work to cook.
Once their cupcakes had cooked and cooled they tried them, and compared the taste and texture to a modern day, shop bought, cup cake. The result? Lots of them preferred the eggless cake so much they wanted the recipe to try out at home. So, here it is;
- 150g Self raising flour
- 50g margarine
- 50g sugar
- 1 tablespoon Golden Syrup
- 1/4 teaspoon bicarbonate of soda
- 1 dessert spoon of vinegar (white wine, not malt!)
- Milk to mix
Sift the flour, rub in the margarine, add the sugar and golden syrup. Blend the bicarbonate of soda and vinegar and add to the other ingredients, with enough milk to make a sticky consistency. Place mixture into cupcake cases (allowing room to rise). Cook in a 180° oven for 15-20 minutes until the sponge springs back if pressed.