How I Made a Delicious Wimbledon Cake at Home

This cake has a bright mix of citrus, semolina, and a smooth, whipped topping that makes it truly special.

Imagine biting into a cake that bursts with the zing of oranges and the subtle charm of semolina. That’s my Wimbledon Cake! I whipped up this fun dessert to capture the spirit of celebrations and sweet moments, and I’m excited to share it with you.

Every slice of this cake brings a burst of energy and warmth. I crafted this recipe on a lively afternoon with friends, and it quickly became a favorite. The mix of citrus and semolina dances on your tongue, leaving you with a smile and a wish for more delightful moments. Enjoy baking and savoring this treat as much as I do!

Ingredients

• For the cake:
  • 8 extra-large eggs, separated
  • 1 and 1/4 cups granulated sugar
  • Finely grated zest and juice of 3 oranges
  • 1 cup semolina
• For the filling and topping:
  • 1 cup strawberries, sliced
  • 2 passion fruits, pulp scooped out
  • 1 cup heavy cream, whipped
  • Confectioners’ sugar, for finishing

Instructions

1. Prep the ingredients:
   I start by separating the egg yolks and whites. I also wash and slice the strawberries and scoop out the pulp from the passion fruits. I grate the zest and squeeze the juice from the oranges.
2. Mix the yolks:
   In a large bowl, I mix the egg yolks with the granulated sugar until the mixture looks thick and pale. I add the orange zest and juice, then stir in the semolina. I stir well until the mix is smooth.
3. Whip the egg whites:
   In another bowl, I beat the egg whites until they form stiff peaks. This step makes the cake light.
4. Combine gently:
   I fold the egg whites into the yolk mixture slowly. I mix gently so that the air stays in the batter. This helps the cake rise.
5. Bake the cake:
   I pour the batter into a greased cake pan. I bake it in a preheated oven at 350°F (175°C) for about 30-35 minutes. I check the cake by poking it with a toothpick. When the toothpick comes out clean, I know the cake is done.
6. Prepare the topping:
   Once the cake cools, I spread the whipped cream on top. I then add the sliced strawberries and passion fruit pulp evenly over the cream. I dust a little confectioners’ sugar on top to finish.

Wimbledon Cake

This cake has a bright mix of citrus, semolina, and a smooth, whipped topping that makes it truly special.

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Prep Time 20 minutes mins

Cook Time 33 minutes mins

Servings: 7

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method

Ingredients

  

For the cake:

• 8 extra-large eggs separated
• 1 and 1/4 cups granulated sugar
• Finely grated zest and juice of 3 oranges
• 1 cup semolina

For the filling and topping:

• 1 cup strawberries sliced
• 2 passion fruits pulp scooped out
• 1 cup heavy cream whipped
• Confectioners’ sugar for finishing

Method

 

1. I start by separating the egg yolks and whites. I also wash and slice the strawberries and scoop out the pulp from the passion fruits. I grate the zest and squeeze the juice from the oranges.
2. In a large bowl, I mix the egg yolks with the granulated sugar until the mixture looks thick and pale. I add the orange zest and juice, then stir in the semolina. I stir well until the mix is smooth.
3. In another bowl, I beat the egg whites until they form stiff peaks. This step makes the cake light.
4. I fold the egg whites into the yolk mixture slowly. I mix gently so that the air stays in the batter. This helps the cake rise.
5. I pour the batter into a greased cake pan. I bake it in a preheated oven at 350°F (175°C) for about 30-35 minutes. I check the cake by poking it with a toothpick. When the toothpick comes out clean, I know the cake is done.
6. Once the cake cools, I spread the whipped cream on top. I then add the sliced strawberries and passion fruit pulp evenly over the cream. I dust a little confectioners’ sugar on top to finish.

If you’re a fan of elegant, beautifully crafted cakes like Wimbledon Cake, why not try Mokatines Pastries? These coffee-flavored delights are topped with intricate buttercream piping and offer a delicious contrast to fruity desserts.

Nutritional Value (per serving estimate)

• Calories: Approximately 320 kcal
• Protein: 8 g
• Carbohydrates: 40 g
• Fat: 15 g

Conclusions

I love making this Wimbledon Cake. The flavors are fresh and fun. Every bite reminds me of happy times and sunny days. I hope you enjoy making and eating this cake as much as I do. Enjoy your delicious creation!