CHOCOLATE CAKE WITH CASTOR SUGAR
Cake:
225g Stork Bake
4 extra large eggs, separated
15 ml baking powder
500 ml castor sugar
750 ml flour
250 ml water
Stork Cream Icing:
250g Stork Bake
500g icing sugar, sifted
Advice
You can always make icing darker by adding colouring but you would need to make more icing to make it lighter.
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:
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 125 ml cocoa into the softened Stork Bake, and then use 400 g icing sugar and 45 ml 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 and recipe by Sa-eeda Daniels
