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Mixed fruit cake

Serves: 8
Ingredients
Butter 1 tsp
Sponge cake 1 pc
Sugar syrup ¼ cup
Strawberry essence 1 tsp
Whipped cream 2 cup
Seasonal fruits (peach, strawberries, pineapple, grapes, kiwi) 2 cup
Strawberry crush 2 tbsp
Mango crush 2 tbsp
For sponge cake:
Plain flour 140 gm
Baking powder 1 tsp
Soda bicarbonate ½ tsp
Milk, condensed 200 gm
Margarine 60 ml
Strawberry essence 1 tsp
Soda water, plain water 100 ml
Method
Preheat the oven to 170°C. Grease a 6-7 inch round cake tin with butter.
Sift the flour with soda bicarbonate and baking powder. Cream together the margarine and condensed milk, till light and fluffy. Stir in the strawberry essence.
Gradually add the flour mixture and soda water. Mix well for 2-3 minutes till the mixture is smooth and light. Pour the batter into the prepared tin and bake for about 30-35 minutes.
Remove from oven and turn out onto a wire rack; leave to cool completely.
Slice the cake into two parts.
Combine the sugar syrup and any fruit essence in a bowl to make the soaking syrup, or can use any fruit juice to soak the cake.
Soak the bottom layer of the cake with the soaking syrup or fruit juice. Spread half the whipping cream on the soaked layer of the cake.
Spread strawberry and mango crush and sandwich with the second layer of the cake.
Spread the remaining whipped cream evenly on the top and the sides.
Decorate the cake with fruits. Chill in refrigerator.

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