113g margarine
113g plain flour
28g icing sugar, sieved
マーガリン 113g
小麦粉 113g
(振るった）アイシングシュガー 28g
Instructions:
1. Heat the oven to 150C/130C fan.
2. Cream the margarine until pale and fluffy.
3. Beat in the sugar, then beat in the flour gradually.
4. Using a No.6 nozzle, pipe the mixture in a whirl into paper baking cases.
5. Bake in the oven for 30-40 minutes, until a very pale colour like shortbread.
6. When cold, dust with icing sugar and put a very small amount of raspberry jam in the centre.
N.B. – This quantity makes 10 cakes.
This recipe can also be used for biscuits. Pipe into fancy shapes on to a greased and floured baking sheet and bake as above.
1. オーブンを150℃（コンベクションオーブンの場合は130℃）に予熱する。
2. マーガリンを白っぽくなるまでクリーム状にする。
3. 砂糖を加え、よく混ぜ、その後小麦粉を少しづつ加えてよく混ぜる。
4. No.6の口金で、生地を紙製のマフィン型に丸くぼりだす。
5. オーブンで30〜40分焼く。焼き色がつかないように。
6. 冷めたらアイシングシュガーを振り、ラズベリージャムを少量真ん中に乗せる。
注：この分量で10個のケーキができる。
このレシピを使ってビスケットを作ることもできる。その場合、油を塗り粉を振ったベーキングシートの上に生地を好きな形に絞り出し、上記と同様に焼く。
Background:
This is a recipe from the Ministry of Food’s Cakes, Puddings, Biscuits and Scones booklet.
As I mentioned in Making Butter, Britain heavily relied on butter from abroad. When importing became precarious during the war, rationing was introduced. It was margarine that filled the gap.
Since the outbreak of the war, the manufacturing of margarine was more than doubled. 27 firms were making margarine in the UK, using ground nut oil, cotton seed oil, coconut oil, palm kernel oil, palm oil and whale oil. The type of oilseed imported changed to the ones that would give more oil, and less oilcake for animal feeding.
The production and distribution of margarine was assigned to Marcom, an association of manufacturers, on behalf of the Ministry of Food. Margarine was pooled together and sold in one standard only.
Increasing margarine production resulted in reduction of other oil-based items, such as soap, fats for cake and biscuit making, and oil for fish-frying. Manufacturing of synthetic cream, crisps, chocolate and sugar confectionery suffered hugely.
According to the Food Consumption Levels estimate, supplies of vitamin A fell in 1940 and 1941 to 90 per cent of the pre-war level. To remedy this, the government decided to fortify all margarine sold to the public with Vitamin A in early 1940. From 1942, Vitamin D was also added, as the supply of the fatty fish, the main source of the nutrient, fluctuated widely. This made the margarine nutritionally equivalent to the butter that was replacing.
In July 1940, margarine was rationed at 6 oz. per head per week – 6 oz. combined with butter, in which no more than 2 oz. (or 4 oz. during certain period) of butter was allowed.
Process:
 |
| Ingredients 材料 |
 |
| Cream the margarine and add sugar マーガリンをクリーム状にして砂糖を加える |
 |
| Beat in the flour 小麦粉を加えてよく混ぜる |
 |
| Pipe the mixture into paper baking cases 生地をマフィン型に絞り出す |
 |
| Bake in the oven オーブンで焼く |
Verdict:
Basically they are a half of Viennese Whirls. Obviously when ingredients were difficult to obtain, they could not afford to use two biscuits per piece or butter cream for the filling. This is a very basic version omitting cornflour and baking powder used in Viennese Whirls.
They were not as crumbly as I expected, but still very nice. I would be happy to eat them at any time. I can easily picture children fighting over the shortcakes at a table.
「バターを作る」で書いたように、輸入に頼っていたバターを補うため、戦時中、イギリスはマーガリンの国内製造を大幅に増やしました。また、ビタミンAとDを加えて、栄養的にバターと同レベルになるようにしました。マーガリンの配給は1940年7月に始まっています。
さて、ショートケーキというと、生クリームを挟んだスポンジケーキを想像すると思いますが、イギリスでいう「ショート」とは、「サクサクした」という意味なので、サクサクしたケーキ（というよりはクッキーですが）と思ってください。「ショートブレッド」の「ショート」も同じ意味です。
これはイギリス菓子「ヴィエニーズ・ワール（ウィーン風渦巻）」の節約版です。ヴィエニーズ・ワールは二つのビスケットでバタークリームとジャムを挟んだ人気のお菓子です。オーストリアのお菓子にインスピレーションを得たので「ウィーン風」と言われているとのことですが、れっきとしたイギリス菓子です。
この戦時版では、ヴィエニーズ・ワールのビスケットに通常使われるコーンフラワーやベーキングパウダーを使用せず、間に挟むバタークリームもありません。
サクサクというよりはしっとりという感じでしたが、それでも素朴でなかなかおいしく、子供たちが喜んで食べていた姿を容易に想像できます。
Bibliography:
HC Deb, 8 October 1941, Margarine, Volume 374, available at: https://hansard.parliament.uk/Commons/1941-10-08/debates/a2bf3ebc-b595-4f2b-a631-fe6d024d2501/Margarine
HC Deb, 2 November 1939, Pooled Commodities, Volume 352, available at: https://hansard.parliament.uk/Commons/1939-11-02/debates/62456546-419c-4e13-9639-797b2f2f8843/PooledCommodities?highlight=margarine#contribution-d9e9c785-6f4e-4373-88fe-9193dd25e124
The Ministry of Food, 1950, Cakes, Puddings, Biscuits and Scones (His Majesty’s Stationery Office, London)
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
Ministry of Food, 1951, The Urban Working-Class Household Diet 1940 to 1949: First Report of the National Food Survey Committee (His Majesty’s Stationery Office, London)
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