Cake & Cookie Recipes > NAAFI Jam Sandwich

How to make NAAFI Jam Sandwich:
This is a wartime fatless sponge recipe made in the usual way by whisking together eggs and sugar and then folding in flour with a raising agent. The eggs used in the original recipe were dried eggs - fresh ones being hard to come by and the lack of fat made the cakes ideal for a time when rationing of food was necessary. Doubtless with their pink icing and jam filling these teatime treats were popular in the NAAFI. The recipe book states that each portion cost 2d to make but it does not make it clear how big each slice was supposed to be.


NAAFI Jam Sandwiches
12oz flour
pinch salt
1/2 teaspoon baking powder
7 1/2ozs granulated sugar
2oz water
1/2 pint hot water
egg yellow to colour
2 eggs
3oz red jam
water icing to decorate
desiccated coconut
(see measure conversions for more information)


- Beat the eggs and sugar until pale and creamy.
- Sift together the flour, baking powder and salt.
- Using a metal spoon, fold the flour mixture into the egg and sugar mixture.
- Add the 2oz water for a soft consistency.
- Mix in the hot water.
- Pour the mixture into two greased 8 inch cake tins.
- Bake at around 190 degrees C. for about half an hour or until set.
- Allow to cool.
- Split in half.
- Sandwich together with the jam.
- Ice with pink water icing.
- Sprinkle with desiccated coconut.