One-egg sponge cake

Another successful recipe from We'll Eat Again; the one-egg sponge cake, made with one egg, one ounce of fat and two ounces of sugar to four ounces of flour. (The missing ingredients are compensated for with one tablespoon of golden syrup and half a teaspoon of bicarbonate of soda, and the result is surprisingly well-behaved, apart from a tendency to brown a little too quickly.)



That's a piece of plum trailing out of the side of the slice; I filled the cake with home-made plum jam from the small sour plums that grow wild in the woodland scrub. (It used rather a lot of jam, because I discovered that I didn't have a pair of six-inch sponge sandwich tins, and had to use the seven-inch size -- which is why the cake is a bit on the flat side. Nothing to do with the lack of egg!)