Stork competition and a recipe for rainbow vanilla cake

By admin
14 October 2011

Every month until December Stork is giving away R2 500!

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 winnerColleen 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.

COMPETITION RULES

This month’s competition closes at 5 pm on 28 October 2011. The competition is closed to staff (and their immediate families) of Media24, the sponsors and their advertising agencies. You must be the registered user of the cellphone or have the owner’s permission to use it for entering the competition. Free SMSes do not apply. If you win you must be able to provide the product packaging with the barcode used to enter the competition. The judges’ decision is final and no correspondence will be entered into. Media24, Megaprom and Unilever (Pty) Ltd do not take responsibility for any damages arising from participation in the competition. Unilever reserves the right to discontinue future legs of the competition. By entering the competition you agree to being photographed for publication in the magazine should you win. Images taken of the winner may be used by the magazine and/or sponsor for publicity in any manner they deem fit without any further payment being made to the winner. The sponsor is responsible for payment of prize money.

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