1940s Vinegar Cake (Egg Free)

Name: 1940s Vinegar Cake (Egg Free)
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 10-12 muffins, 1 serving(s)
Ingredients: 6 ounces self-rising flour; 3 ounces margarine; 3 ounces sugar; 1/4 pint milk; 1 tablespoon white vinegar; 1/2 teaspoon bicarbonate of soda; 3 -4 ounces chocolate chips (or small childs jellys or almond chips or mixed fruit)

⏱ 16 mins 🍽 10-12 muffins, 1 serving(s) 🏷 Dessert

This is a traditional egg-free cake recipe from the 1940s, known for its exceptionally moist texture. It can be prepared as a single cake or individual muffins, making it a versatile dessert. The recipe uses a simple combination of self-raising flour, margarine, sugar, milk, and vinegar, with bicarbonate of soda for lift. You can customise it with chocolate chips, mixed fruit, or other additions. The entire process is straightforward and quick to prepare.

Ingredients

6 ounces self-rising flour
3 ounces margarine
3 ounces sugar
1/4 pint milk
1 tablespoon white vinegar
1/2 teaspoon bicarbonate of soda
3 -4 ounces chocolate chips (or small childs jellys or almond chips or mixed fruit)

Method

Cream the sugar and margarine together until combined.
In a separate bowl, combine the milk, vinegar and bicarbonate of soda, allowing the mixture to froth. Add this liquid and the self-raising flour gradually to the creamed mixture, mixing slowly. Stir in your chosen addition from the list. Transfer the batter to a greased 7 inch tin or into muffin cases.
Bake the cake for 1 hour. For muffins, bake until they are golden brown and firm on top.

Nutrition (per serving)

Sodium3679200 mg

Recipe details

CategoryDessert

Authorkitchen witch 2