What you need:
For the 3 sponge layers:
350g self-raising flour
350g caster sugar
6 med eggs
2tsp baking powder
For the Pimm’s buttercream:
450g icing sugar
5 strawberries, chopped into small pieces
Half a small cucumber, chopped into small pieces
1 med orange, chopped into small pieces
Sprigs of mint leaves
What you do:
Preheat oven 180 C /350 F/ Gas mark 4
Line 3 x 20 cm round cake tins with grease proof paper or spray with cake release spray.
In a large mixing bowl whisk with an electric hand whisk all the cake ingredients together using an all in on method.
Once completely mixed , spoon the mixture into the 3 tins making sure you get an even amount in each tin. Bake the cakes for 15-20 mins until golden and springy to touch.
Leave to cool for about 5 mins and then pop out onto a wire rack to cool further.
Make the buttercream by whisking all the ingredients together with an electric hand whisk.
Assemble your cake on a cake board or plate that you’d like to display it on.
Put a bit of the buttercream on the board or plate before stacking your cakes to keep the base in place. Pop your base cake onto the board or plate and cover in the light layer of buttercream.
Stack the second layer and cover this layer with buttercream too. Pop the top layer of cake onto the stack and cover in buttercream making sure it’s as smooth as possible. You can use a palette knife or spatula for this.
Leave to set a little and prepare your fresh fruit – dab with kitchen roll to take off any excess moisture. Sprinkle your chopped fruit in the centre of the cake. Garnish with mint and serve.