This recipe is for the carved teddy bear out of a 10 x 10-inch square cake, or using a silicone mould.
We use butter in this recipe as margarine has too much water in it.
Ensure that all your ingredients are at room temperature before you start.
700g unsalted butter ( Softened like margarine)
600g caster sugar
700g self-raising flour
350g plain flour
12 large eggs
2 tsp Vanilla Extract
- Grease and double line a 10-inch square cake tin with baking paper. Then line the outside of the tin with newspaper – at least 5 pages folded to about the height of the tin and secured with string or masking tape. I sometimes use old tea towels too.
- Preheat the oven to 140°C. Place a tray of water on the bottom shelf. enough to produce steam for an hour.
- Cream the butter and sugar in a large mixing bowl until light, fluffy and pale.
- In a separate bowl, mix together the flours.
- SLOWLY beat the eggs into the butter and sugar mixture, one at a time, following each egg with a spoonful of flour, to prevent the mixture from curdling.
- Add the vanilla extract.
- Sift the remaining flour into the creamed mixture and FOLD it carefully with a large metal spoon. Never beat a cake once the flour is added, only mix.
- Transfer the mixture to the lined tin and bake for 1 ½ to 2 hours, until well risen, firm to the touch, and a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin, before turning it out to cool.
- If you would like to freeze your cake to carve another time, then allow to cool first and wrap it in cling film and place in aplastic bag in the freezer. Will be good up to 3 months.