SUMMER PUNCH CAKE

SUMMER PUNCH CAKE

Ingredients

to prepare Summer Punch Cake

How to Make

Step 1

Preheat the oven to 180C oven, 160C fan, Gas 4. Grease and line the bases of 3 x 8” sandwich tins.
Step 2

In a large bowl beat together all the cake ingredients with an electric hand mixer until well combined and the mixture is even.
Step 3

Divide the mixture equally between the 3 tins and roughly level. Bake in the oven for 30-35 minutes until golden and springy to the touch. Transfer to a wire rack and allow to cool completely.
Step 4

Make the frosting. Beat together the Stork with Butter, icing sugar and Summer Punch until light and fluffy.
Step 5

Cut the centres out of two of the cakes using a round pastry cutter.
Step 6

Set one cake ring onto a serving plate and top with a layer of frosting. Add the second ring cake.
Step 7

Prepare the fruits – hull and quarter the strawberries, remove the seeds from the cucumber and slice and cut the orange into small segments. Toss them together in a bowl with the mint leaves.
Step 8

Fill the centre of the cake with the fruits, reserving a small amount to decorate the top of the cake with.
Step 9

Add another layer of frosting and top with the whole cake.
Step 10

Place the remaining frosting in a piping bag and pipe rosettes around the top of the cake. Decorate with the fruit reserved earlier, dust with icing sugar and serve.