Mary Berry Wimbledon Cake Recipe

This Wimbledon Cake is a light and refreshing strawberry cake, perfect for summer gatherings and Wimbledon celebrations. Made with semolina instead of flour, it has a slightly crunchy texture and a citrusy flavour from fresh oranges. Filled with juicy strawberries, passion fruit, and whipped cream, this cake is best enjoyed fresh on the day it’s made.

This Wimbledon Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

• 6 extra-large eggs, separated
• 200g (1 cup) granulated sugar
• Finely grated zest and juice of 2 oranges
• 150g (¾ cup + 3 tbsp) semolina

For the Filling and Topping:

• 115g (¾ cup) strawberries
• 1 passion fruit
• 150ml (⅔ cup) heavy cream, whipped
• Confectioners’ sugar, for dusting

How To Make This Wimbledon Cake

1. Prepare the Cake Pan: Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Mix the Batter: In a large bowl, beat the egg yolks, sugar, orange zest, orange juice, and semolina using an electric mixer until pale and thick.
3. Whip the Egg Whites: In a separate clean bowl, whisk the egg whites until stiff but not dry. Gently fold them into the semolina mixture until fully combined.
4. Bake the Cake: Pour the batter into the prepared pan and level the surface. Bake for 40 minutes, or until well-risen and springy to the touch. Let cool in the pan for a few minutes, then turn out onto a wire rack and remove the parchment paper.

Assemble the Cake

1. Prepare the Fruit: Set aside a few whole strawberries for decoration. Slice the remaining strawberries. Halve the passion fruit and scoop out the pulp.
2. Fill the Cake: Using a serrated knife, cut the cooled cake in half horizontally. Spread the sliced strawberries, passion fruit pulp, and whipped cream between the layers.
3. Decorate: Just before serving, arrange the reserved strawberries on top and dust with confectioners’ sugar.

Recipe Tips

• Use fresh, ripe strawberries for the best flavour.
• Fold egg whites in gently to keep the cake light and airy.
• Do not assemble too far in advance, as the cream and fruit can soften the cake.
• Dust with sugar just before serving to keep it looking fresh.

How To Store & Serve

At Room Temperature: Best eaten on the same day for freshness.

In the Fridge: Store in an airtight container for up to 1 day, but note that the cream may soften the cake.

Not Freezer-Friendly: This cake is best enjoyed fresh and does not freeze well due to the whipped cream filling.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

• Calories: 250
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 60mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 6g

Try More Recipes:

• Mary Berry Lucy’s Strawberry Slices
• Mary Berry Strawberry Tarts
• Mary Berry Strawberry Pavlova