Sandwich Cake without sugar

We made two cakes - one using dried egg, sweetened with condensed milk, and one with fresh eggs and caster sugar. The Ďwartimeí cake was mixed with an egg beater and a wooden spoon, and we used an electric mixer for the modern one.

Wartime Recipe

Ingredients
1 oz cornflour
4 ozs flour
Ĺteaspoon baking powder
Pinch of salt
2 ozs margarine
1 egg
1 small tin 'Selsa' sweetened skimmed milk
1 teaspoon lemon juice
A little lemon rind

Method
Sift the flour, baking powder and salt together.
Rub in the margarine.
Add the egg well beaten.
Lastly add the milk, lemon juice and rind. Bake in the greased tin or tins which should be warm for 20 to 25 minutes at Reg mark 5.
When cool spread with jam and sandwich together.
This sandwich is not quite as moist as a Victoria Sandwich.

Children from Underhill Junior School, High Barnet, helped us to test the recipes;


Tom: Looks like a frisbee, tastes like a scone!
Caroline: Itís awful; it tastes stale, and it looks as bad as it tastes.
Claire Itís hard and dry, and it tastes bland. Yuk!
Robbie: Itís disgusting to us, but if you didnít know any different, you might still think itís a treat.

Modern Recipe

Preparation Time: 35 minutes
Serves: 10
Per serving: 127 Calories, 7g Fat

Ingredients
125g flour
Ĺ x 5ml spoon baking powder
Pinch of salt
50g margarine
1 medium size egg, beaten
200ml can evaporated milk
5ml spoon lemon juice
A little lemon rind

Instructions
Preheat the oven to 190ļC, 375ļF, Gas Mark 5.
Sift the flour, baking powder and salt into a bowl. Rub in the margarine. Add the egg and mix well.
Next mix in the milk, lemon juice and rind.
Transfer to two sandwich tins.
Bake in the preheated oven for 20-25 minutes until risen.
When cool, spread with jam and sandwich together.

Tom: (Finishing his piece before everybody else) Iím not crazy about it, but itís much better than the wartime one.
Claire: Itís ginornmous by comparison - just half of it is bigger than the whole wartime cake.
Robbie: Donít take it away - itís delicious.