Summer Punch Cake
Discover The Pink Whisk's fabulously fruity and delicious Summer Punch Cake recipe, the perfect bake for a Summer garden party.
Cooking time35 minutes
Prep time45 minutes
Servings12 portions
Ingredients
- 375g Stork with butter
- 375g caster sugar
- 6 eggs, large
- 2 tsp vanilla extract
- 375g self-raising flour
- 165g Stork with butter
- 400g icing sugar
- 40ml Summer Punch (contains alcohol)
- 275g strawberries, hulled and quartered
- ½ large orange
- ¼ cucumber
- Handful of mint leaves
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 180C oven, 160C fan, Gas 4. Grease and line the bases of 3 x 8” sandwich tins.
- In a large bowl beat together all the cake ingredients with an electric hand mixer until well combined and the mixture is even.
- 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.
- Make the frosting. Beat together the Stork with Butter, icing sugar and Summer Punch until light and fluffy.
- Cut the centres out of two of the cakes using a round pastry cutter.
- Set one cake ring onto a serving plate and top with a layer of frosting. Add the second ring cake.
- 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.
- Fill the centre of the cake with the fruits, reserving a small amount to decorate the top of the cake with.
- Add another layer of frosting and top with the whole cake.
- 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.
