Cake & Cookie Recipes > NAAFI Angel Cakes

How to make NAAFI Angel Cakes:
These are really war time cup cakes; small, light sponge cakes with a butter cream icing decoration. The sponge mixture is slightly unusual in as much as the fat is rubbed into the flour and sugar and then made into a batter with the added liquid, rather than the more usual creaming of the butter and sugar together. In the NAAFI recipe, compound and margarine are used rather than butter and plain flour with baking powder instead of self-raising flour. During the war the ingredients for each cake cost 1d. This recipe makes 12 cakes.


Angel Cakes
9oz self-raising flour
2oz butter
1 large egg, beaten
pinch salt
a few drops vanilla extract
1/4 pint milk
1/4 pint water

for butter cream icing:

1oz butter
2oz icing sugar
a few drops vanilla extract
(see measure conversions for more information)


- Sift the flour into a large mixing bowl.
- Add the sugar and salt.
- Rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg.
- Mix in the milk.
- Mix in the water.
- Add the vanilla extract.
- Pour into well-greased patty tins.
- Bake in a moderate oven (about 180 degrees C.) for 30 minutes or until risen, springy to the touch and golden brown.
- To make the butter cream icing, cream together the sugar and butter and add a few drops of vanilla extract.
- Remove the cakes from the oven.
- Allow to cool on a wire rack.
- Slice the top off each cake.
- Cut each removed top in half (these are the "wings" of the angel cake).
- Spread some butter cream icing on each cake and stick two "wings" on each cake.