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