OK, I have had a quick trawl of the internet and found this for you.
Eggless Sponge from WWII Ration Book
6 oz of SR flour 1 teaspoon of baking powder, or 6 oz of plain with 3 teaspoons of Baking powder
2 and a half oz of margarine
2 oz of sugar
1 level tablespoon of golden syrup
1/4 of a pint of milk or milk with water
Jam for filling
Method
Sift flour and baking powder together. Cream the margarine, sugar and golden syrup together until light and soft (I am told until almost white in colour)
Add a little of the liquid at a time, beating each until combined, continue like this until all the flour and liquid are used beating until a smooth mixture.
Grease and line 2 x 7" sandwich tins and divide the mixture between the two. Bake in a moderate oven, (I would guess gas 4-5) just above the centre of the oven for approx 20 mins or until the cakes are firm to the touch. Turn out sponges and sandwich with the jam.
I am told that eggless sponges don't last too long and that the texture can be a little rough.
I have also found a couple of books that you may be interested in
Wartime Cook Book (Food and recipes from the Second World War 1939-1945 the war years) by Alison Cooper
Ration Book Cookery, recipes and history by Gill Corbishley and finally
Wartime recipes (Cookery) by David Notley
Hope this is of some assistance, let me know how the sponge turns out. LDK
"Any fool can criticize, condemn and complain - and most fools do" Benjamin Franklin
"Some cause happiness wherever they go - others whenever they go" Oscar Wilde
ful...
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