Cake Ingredients:
225 g Stork Bake
4 extra large eggs, separated
15 ml baking powder
500 ml castor sugar
750 ml flour
250 ml water
Stork Cream Icing Ingredients:
250 g Stork Bake
500 g icing sugar, sifted
Method:
Preheat the oven to 180°C.
Cream the Stork Bake and sugar until light and creamy.
Add the egg yolks and beat well.
Fold in the dry ingredients and water in 2 batches.
Beat the egg whites until stiff, and fold in the cake mix.
Pour into 2 greased baking pans and bake for 30 – 45 minutes, or until a skewer comes out clean.
Icing Method:
Beat the Stork Bake until soft and as white as possible.
Gradually beat in half the icing sugar and then beat in the remaining icing sugar.
For chocolate icing:
Beat 125ml cocoa into the softened Stork Bake, and then use 400g icing sugar and 45ml milk.
For coloured icing:
Once your icing is made, divide into bowls according to the amount of colours you need for your cake. Add a little colouring at a time and mix well with a spoon.
Photo: Sa-eeda Daniels
