Sponge Cake

A miracle has occurred in ration kitchen. Something has come out relatively normal and does not have any deformities, powdered egg flavour or look so inedible that you have to close your eyes to eat it, (this did occur with the egg cutlet, yuck).

This is the plain cake mixture, which is really simple and has spongy outcome. Cream 2ozs of sugar with 2ozs of margarine, beat in a reconstituted egg and then slowly add 4ozs of national flour with 1 tablespoon of baking powder. Thin out the mixture with milk so you have a cake like consistency. Place in a tin, I used a 20cm cake tin and bake for 20 minutes at 180.

The cake does turn out flatter than a normal sponge as there is no self-raising flour, but it tastes like a cake and is not at all solid like the Madeira cake. What I am finding with the ration recipes is their simplicity. The processes are not difficult and although the results are mixed, this cake along with the potato pastry would be great to make with children.