Sandwich Cake with Pineapple and Mandarin

Sandwich Cake with Pineapple and Mandarin

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When you really want to impress, go the extra effort to make this lovely layer cake decorated with pineapple and mandarin orange segments.


Serves: 10 

  • Cake
  • 2 3/4 cups (340g) self raising flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 170g copha
  • 1 1/2 cups (330g) white sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1 1/3 cups (330ml) milk
  • Lemon Buttercream
  • 125g butter, softened
  • 4 cups (560g) sifted icing sugar
  • 1/4 cup (65ml) light cream
  • 2 teaspoons lemon juice
  • To Assemble
  • 350g tin mandarin segments, drained
  • 300g tinned crushed pineapple, drained

Preparation:30min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hour20min 

  1. Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm round layer cake tins.
  2. Combine flour, baking powder and salt. Stir well to combine.
  3. In a large bowl, cream the copha, sugar, eggs and vanilla together then beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions, combine lightly after each.
  4. Spread batter evenly into the prepared cake tins. Bake in the preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool cakes in tins for 10 minutes, then turn out on wire rack to cool completely.
  5. Lemon Buttercream: Cream the butter then gradually blend in icing sugar, cream and lemon juice. Beat until light and creamy.
  6. To Assemble: Fill and cover the cake in the lemon buttercream.
  7. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill the centre with well drained crushed pineapple. Decorate centre with a few additional mandarin segments.

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