Bake an eggless cake
There was a shortage of eggs during the Second World War. Many people used powdered eggs or used recipes that did not need eggs at all. Why don’t you try making this easy eggless cake? During the War, cakes like this one would have been made as Christmas cakes. Remember that it would probably not have had icing like most Christmas cakes today, because icing used too much sugar and people would not have wasted their sugar rations on icing!
Adult supervision is required.
Ages : Suitable for all ages.
Time Required: 2 hours (this includes the cooking time)
Preheat your oven to 220°C (Gas mark 7) and wash your hands!
Ask an adult to help you cook the grated carrot and syrup together over a low heat for a few minutes in a small saucepan. The mixture will go slightly runny and squishy! Stir the bicarbonate of soda into the carrot mixture.
In a large mixing bowl, mix together the margarine and sugar using a wooden spoon until it is light and fluffy. (You could cheat and use an electric whisk!)
Beat the carrot and syrup mixture into the sugar and margarine. Then stir in the vanilla and almond essences, and the dried fruit.
Add the cinnamon and flour to the bowl with the fruity mixture, and stir well.
Mix in the warm milk to make a moist dough – you might need to use your hands! Tip: add the milk a little bit at a time so that the dough doesn’t go runny. You might not need the whole cupful.
Grease a round cake tin and press the mixture into it. Tip: We used a 20cm diameter (8 inch) cake tin. If you use a smaller one, the cake will need longer to cook.
Put the cake into the oven and bake for about 10 minutes at 220°C (Gas mark 7). Then turn the oven down to 150°C (Gas mark 2) and bake for another 1 ½ hours. Check your cake regularly and see if it is cooked by making a small hole in the middle with a knife (if the knife comes out clean then the cake is cooked).
Take your cake out of the tin and leave it to cool before eating it. Everyone at YAC HQ loved the finished cake!
- Round cake tin
- Wooden spoon
- Large mixing bowl
- Small saucepan
- Kitchen scales
- Oven gloves
- An adult to help!
- 100g (4oz) carrot, finely grated
- 2 tablespoons golden syrup
- 75g (3oz) sugar
- 100g (4oz) margarine
- 1 teaspoon bicarbonate of soda
- ½ teaspoon almond essence
- ½ teaspoon vanilla essence
- 100–150g (4–6oz) dried fruit
- 300g (12oz) self-raising flour
- 1 teaspoon ground cinnamon
- 1 small teacup milk, slightly warmed