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Wimbledon Cake

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
Cook Time 33 minutes
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.