Mary Berry Wimbledon Cake Recipe

The first time I baked this, it was during peak strawberry season—and I’d just come back from watching the tennis, all full of inspiration and sunburn. I thought, “easy enough, just a sponge and some fruit.” But I didn’t separate the eggs properly, stirred the whites too roughly, and ended up with a flat, slightly chewy cake. Not inedible, but not exactly Centre Court-worthy. On the second go, I nailed the folding technique and chose juicier strawberries. That light, citrus-scented semolina sponge paired with cream and passion fruit? It was like summer in cake form.

WHAT MAKES THIS RECIPE SPECIAL

This is no ordinary sponge—semolina gives it an unexpected texture, and orange zest lifts everything. It’s the kind of cake that doesn’t need icing or fuss—it just tastes fresh.

• Semolina sponge: Slightly coarse, slightly crunchy. More rustic than a Victoria, and perfect with fruit.
• Citrus and berries: Orange in the cake, strawberries in the filling—it’s not too sweet and really refreshing.
• Passion fruit: That tang cuts through the cream and adds just a bit of glamour.

And because it’s flour-free, it feels light even with the whipped cream.

INGREDIENTS + WHY THEY MATTER

• Eggs (6 extra-large, separated) – Give volume and structure. Whipping the whites is key to the sponge’s height.
• Granulated sugar (200g) – Just enough to sweeten the cake without making it sickly.
• Oranges (zest and juice of 2) – Use fresh, not bottled. The zest perfumes the whole bake.
• Semolina (150g) – For texture and a gentle bite. Much more interesting than plain flour.
• Strawberries (115g, plus a few whole) – Fresh, ripe ones make all the difference. Pat them dry.
• Passion fruit (1) – Scoop out the pulp, seeds and all. Adds sharpness.
• Whipped cream (150ml) – Keep it cold. I whip until thick but still soft.
• Confectioners’ sugar – Just a dusting on top for a pretty finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No passion fruit? Use raspberries or a little lemon zest mixed into the cream.
• Want it nutty? Add a handful of finely chopped pistachios to the filling.
• Dairy-free? Coconut cream whips up well and pairs beautifully with citrus and strawberries.
• Gluten-free? This one already is—semolina isn’t wheat flour, but do double-check the label if you’re baking for someone with Coeliac.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge was flat	Didn’t whip egg whites properly	Beat to stiff peaks, then fold gently
Cake tasted bland	Skimped on orange zest	Use zest from both oranges—it’s the flavour bomb
Fruit slid around	Added filling while cake was warm	Cool cake completely before slicing and filling
Top layer cracked	Cut with the wrong knife	Use a long, serrated bread knife and go slowly

HOW TO MAKE MARY BERRY’S WIMBLEDON CAKE

Preheat and Prep
Set your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.

Make the Batter
In a large bowl, whisk egg yolks, sugar, orange zest and juice, and semolina until thick and pale.

Whip and Fold
Whisk egg whites in a separate clean bowl until stiff peaks form. Gently fold them into the yolk mixture using a metal spoon or spatula—don’t knock out the air.

Bake
Pour the batter into the tin and level the top. Bake for 40 minutes, or until golden and springy. Cool slightly in the tin, then turn out onto a wire rack.

Prepare the Filling
Slice most of the strawberries. Scoop out the passion fruit pulp. Whip the cream until thick.

Assemble the Cake
Cut the cooled cake in half horizontally. Spread the whipped cream, then layer on the sliced strawberries and passion fruit. Replace the top layer.

Decorate
Just before serving, top with whole strawberries and a dusting of icing sugar.

TIPS FROM MY KITCHEN

• I separate eggs cold (less chance of breaking yolks) but let them come to room temp before whisking—they whip higher.
• I always zest directly over the sugar—pulls out more oils from the fruit.
• Don’t refrigerate the cake for too long after assembling—the semolina can firm up. Serve it fresh and soft.
• If you’re slicing the sponge, mark the edges with toothpicks first—it helps get even layers.

STORAGE + SERVING

• Best eaten: On the day it’s made.
• Fridge: Keeps for up to 1 day in an airtight container. Let it sit out for 10 minutes before serving.
• Not freezer-friendly: Cream and strawberries don’t freeze well.
• Serve with: A glass of fizz, a spoonful of lemon sorbet, or a side of Wimbledon highlights on telly.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this the night before?
A: You can bake the sponge ahead, but assemble with cream and fruit on the day—it keeps everything fresh.

Q: Can I use other fruit?
A: Yes! Try raspberries or mango slices, or mix them in with the strawberries.

Q: What if I don’t have semolina?
A: This one’s built around it, so I’d recommend getting some. Polenta or fine cornmeal could work in a pinch but it changes the texture.

Q: How do I stop the cream from weeping?
A: Whip it just until thick—don’t overbeat. Use full-fat cream for best results.

Try More Recipes:

• Mary Berry​ Banana And Honey Cake
• Mary Berry Rainbow Cake
• Mary Berry Strawberry and Walnut Cake Recipe