Wimbledon Cake


Egg yolks – 3
Orange zest – 2
Orange Juice – 1
Semolina – 75g
Egg whites – 3
Sugar – 75g


Pre-heat oven to 160 C Fan.

Mix egg yolks, orange zest and juice and semolina together. Whisk the egg whites with sugar to stiff peaks. Fold the whites into the yolk mixture.

Bake for 30-35 mins in a 20cm tin.

Once baked and cooled slice in half.

Filling & Decoration

Double cream – 150ml
Icing sugar – to taste
Passion fruit – 1
Strawberries – some
Raspberries – some
Orange (segmented) – 1 (use the zested one from the cake)

Whip the double cream and add icing sugar to taste. Spread onto the first layer of the sponge, drizzle with the passionfruit, add chopped strawberries. Sandwich the second layer on top, spread some more whipped cream onto the top, and top off with more strawberries, raspberries and the segments of orange.