This is how it's made Summer Fruit Celebration Cake

  1. Preheat oven to 180°C, 160°C fan, Gas mark 4. Grease and bottom line 2 x 20cm round cake tins with baking paper.

  2. Beat the Stork Tub and sugar together until light and fluffy. Beat in the eggs one at a time, with the vanilla essence. Then fold in the flour. Divide the batter evenly between the two cake tins and level the surface

  3.  Bake for 30 minutes or until a skewer comes out clean. Leave to cool for 5 minutes then turn out to cool on a cooling rack

  4. Whisk Elmlea with 3 tablespoons of Pimm’s and the icing sugar, until lightly whipped.

  5. To assemble, slice each of the sponges horizontally and place the first sponge on a serving plate. Sprinkle a tablespoon of Pimm’s over the base of the sponge, then thinly spread with Elmlea. Scatter over a combination of the fresh fruit.

  6. Continue in the same way with the remaining sponges and top with the last sponge.

  7. Pipe rosettes of Elmlea around the top of the cake, pile over the remaining fruit, using any remaining Elmlea to pipe in between the fruits, decorate with mint leaves, dust with icing sugar and serve.   

 

  • Temperature: 180°C, 160°C fan, Gas mark 4 oC
  • Baking time:
  • Serves: 20