Step by step method

1. Take the Stork Bake out of the refrigerator beforehand, allowing the margarine to soften at room temperature.
2. Transfer the softened Stork Bake to a large mixing bowl.
3. Weigh the exact amount of sugar and add it to the Stork Bake.
4. Whisk the sugar and the Stork Bake into a soft and creamy consistency, using a hand-held or
5. standing mixer.
6. Place the de-shelled eggs in a bowl and weigh them until you have the right amount. Add eggs to the Stork Bake/sugar cream in small batches, beating after each addition.
7. Weigh the flour and sift it onto the cake dough. Mix it in gently.
8. Add baking powder and a pinch of salt. Mix again.
9. Preheat the oven to 180°C.
10. Rub the inside of a cake tin with a thin layer of Stork Bake. Cover the inside of the tin with a sheet of baking paper cut to fit. Press the baking paper into the edges of the tin, allowing the excess paper to stick over the sides.
11. Pour the cake dough into the cake tin and bake for 45 minutes. Don’t open the oven during the first half hour of baking time, to prevent the cake from sinking in.
12. When the baking time is almost up, stick a wooden skewer into the cake. When no more cake dough sticks to the skewer, your cake is ready.
13. Allow the cake to cool down before removing it from the tin. Bon appetit!