For my Elizabear sponge you will need
6oz butter, softened
6oz caster sugar
3 free range eggs
6oz self raising flour (replace one tbsp of this with
1tbsp chocolate powder)
First preheat your oven to 180 degrees, and line and grease two shallow cake pans. To do this it's a good idea to draw a template so you know your baking paper will fit pawfectly.
Be careful with sharp scissors, cut carefully round the template and place in your pan
Once you've greased it of course!
Now, weigh your ingredients carefully, the pawfect cake depends on pawfect measuring
Whizz the butter and caster sugar in a food processor, or if you're a real glutton for punishment, mix by hand
Once the butter and sugar are mixed and creamy, add the eggs, one at a time. The addition of a spoonful of flour at this stage helps to stop the mixture curdling.
Once the eggs are thoroughly beaten in, sieve the flour and chocolate powder, and whizz once more, until everything is nicely combined. You may need to scrape the edges of the mixer to make sure all the flour has mixed in. We don't want bears chewing on floury pockets later.
Add the mix to your cake pans
A good tip to make sure your mixture is evenly distributed is to weigh each pan as you add the cake batter.
Cook the cakes in the oven for around 20 minutes, until the cake springs back when lightly pressed, or a skewer inserted into the middle comes out clean.
Once the cakes have cooled in their tins for about 5 minutes, carefully turn out onto wire racks and cool completely
When the cakes are completely cooled, add your choice of filling. Of course, mine has to be chocolate. I made this by creaming together 6oz of sieved icing sugar and 1oz of chocolate powder with 3oz of softened butter. It's my favourite cake filling.
Sandwich the cakes together
Cut yourself a huge slice and enjoy.
With love from the bears 🐻