Eggless Sponge Cake

This is a beautiful recipe courtesy of the Hairy Bikers! The result is a wonderful light sponge without having to use any of your minimal egg ration. It is easy to adapt, adding dried fruit or cocoa powder, if you want more than a plain sponge. You can also make the mixture into cupcakes, if you want your cake on-the-go, just reduce the cooking time to 15 minutes. It tastes even better when served with delicious British strawberries.


175g plain flour

3 tsp baking powder

70g margarine

60g sugar

1tbsp golden syrup

150ml milk

2-3 tbsp jam



  1. Preheat the oven to190’C andĀ greaseĀ and line two 18cm sandwich tins
  2. Sift the flour and baking powder together in a bowl
  3. Cream the margarine, sugar and golden syrup together until light and fluffy
  4. And a little of the flour and the milk to the mix, stirring to combine
  5. Continue adding these until the flour and milk is all added and the mixture is smooth
  6. Divide the mixture between the two tins and then bake for 20-25 minutes
  7. Once golden brown, remove the cakes from the oven
  8. Let them cool slightly before removing from the tins
  9. Once completely cooled serve the sponges sandwiched together with jam


Find the original Hairy Bikers’ recipe here