This is how it's made Summer Punch Cake

  1. Step 1

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

  2. 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.

  3. 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.

  4. Step 4

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

  5. Step 5

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

  6. Step 6

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

  7. 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.

  8. Step 8

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

  9. Step 9

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

  10. 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.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 12