TO ENTER
Buy any Stork BAKE brick, SMS the words STORK BAKE4, plus the last 5 digits of your Stork Bake barcode followed by your name and surname to 34923 by 5 pm on 28 October 2011. Each SMS costs R1,50. There’s no limit to the number of entries – you may enter once for each Stork BAKE brick you buy (hang on to the barcode in case you win).
Don’t lose hope if you’re not this month’s winner – another R2 500 is up for grabs next month. Make sure you read the competition rules below.
•For more information contact the Stork Unilever Help Line on 0860-331-441 (calls charged at local rates).
•Congratulations to last month's winner, Colleen de Jongh from Cape Town!
CAKE
300 ml (250 g) caster sugar
250 g STORK BAKE
5 eggs
446 ml (250 g) cake flour
pinch of salt
15 ml (1 T) baking powder
10 ml (2 t) vanilla essence
125 ml (½ c) boiled milk, cooled until lukewarm
red and green or yellow food colouring
ICING
250 ml (1 c) icing sugar
40 g STORK
5-10 ml warm milk of water
Food colouring
Edible gold dust
Preheat the oven to 180 °C. Grease a 22 cm round cake tin and dust with flour.
CAKE
Put the caster sugar and STORK BAKE in a bowl and beat with an electric beater until light and fluffy.
Add the eggs one by one, beating well after each addition.
Sift together the flour, salt and baking powder 3 or 4 times and add to the egg mixture, alternating with the milk and beating well.
Divide the mixture in two. Add a few drops of red food colouring to one half to colour it pink and a few drops of green or yellow food colouring to the other part.
Beat well.
Drop alternating spoonfuls of the two batters into the cake tin.
Swirl lightly with a skewer to give a marbled look.
Bake the cake for 30 minutes or until done (a skewer inserted in the middle should come out clean).
Turn out onto a wire rack to cool and cut into squares.
ICING
Mix together the icing sugar, Stork and some of the milk or water.
Add some food colouring and mix until well blended.
Spoon the butter icing into a piping bag and ice the squares.
Garnish with edible gold dust.