Cake & Cookie Recipes > Wartime Chocolate Fairy Cakes

How to make Wartime Chocolate Fairy Cakes:
These delicious little cakes made with a small amount of butter, sugar and cocoa would have been for very special occasions only. At other times they could be made using any fat including dripping that was to hand and maybe even less sugar. Powdered egg may also have been necessary when rations were tight. The extra butter icing would not have been uses unless the housewife had managed to save up her rations. An alternative filling may have been mock cream.


Wartime Chocolate Fairy Cakes
2oz butter
2oz caster sugar
1 level tablespoon cocoa powder
1 egg, beaten
4oz self-raising flour
1 level teaspoon baking powder
a little milk
(see measure conversions for more information)


- Cream the butter and the sugar together until light in colour and fluffy in texture.
- Mix in the cocoa and the egg.
- Beat well.
- Sift the baking powder and flour together.
- Gradually stir the flour mixture into the butter and sugar mixture.
- Add a little milk to make a soft batter.
- Put the mixture into well-greased bun tins.
- Bake for about 20 minutes at 190 degrees C.
- Remove from the oven.
- Remove from bun tins and cool on a wire rack.
- When completely cool, cut the top off each cake and sandwich back onto cake with butter cream icing.