The first time I baked this, it was during peak strawberry seasonโand Iโd just come back from watching the tennis, all full of inspiration and sunburn. I thought, โeasy enough, just a sponge and some fruit.โ But I didnโt 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 spongeโsemolina gives it an unexpected texture, and orange zest lifts everything. Itโs the kind of cake that doesnโt need icing or fussโit 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 fillingโitโs not too sweet and really refreshing.
- Passion fruit: That tang cuts through the cream and adds just a bit of glamour.
And because itโs flour-free, it feels light even with the whipped cream.
INGREDIENTS + WHY THEY MATTER
- Eggs (6 extra-large, separated) โ Give volume and structure. Whipping the whites is key to the spongeโs height.
- Granulated sugar (200g) โ Just enough to sweeten the cake without making it sickly.
- Oranges (zest and juice of 2) โ Use fresh, not bottled. The zest perfumes the whole bake.
- Semolina (150g) โ For texture and a gentle bite. Much more interesting than plain flour.
- Strawberries (115g, plus a few whole) โ Fresh, ripe ones make all the difference. Pat them dry.
- Passion fruit (1) โ Scoop out the pulp, seeds and all. Adds sharpness.
- Whipped cream (150ml) โ Keep it cold. I whip until thick but still soft.
- Confectionersโ sugar โ 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 isโsemolina isnโt wheat flour, but do double-check the label if you’re baking for someone with Coeliac.
MISTAKES IโVE MADE (AND HOW TO AVOID THEM)
What Went Wrong | Why It Happens | How to Fix It |
---|---|---|
Sponge was flat | Didnโt whip egg whites properly | Beat to stiff peaks, then fold gently |
Cake tasted bland | Skimped on orange zest | Use zest from both orangesโitโs 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 BERRYโS WIMBLEDON CAKE
Preheat and Prep
Set your oven to 180ยฐC (350ยฐF). 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 spatulaโdonโt 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 whiskingโthey whip higher.
- I always zest directly over the sugarโpulls out more oils from the fruit.
- Donโt refrigerate the cake for too long after assemblingโthe semolina can firm up. Serve it fresh and soft.
- If youโre slicing the sponge, mark the edges with toothpicks firstโit helps get even layers.
STORAGE + SERVING
- Best eaten: On the day itโs 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 donโt 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 dayโit 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 donโt have semolina?
A: This oneโs built around it, so Iโd 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 thickโdonโt overbeat. Use full-fat cream for best results.
Try More Recipes:
- Mary Berryโ Banana And Honey Cake
- Mary Berry Rainbow Cake
- Mary Berry Strawberry and Walnut Cake Recipe
Mary Berry Wimbledon Cake Recipe
Course: CakesCuisine: BritishDifficulty: Easy8
servings20
minutes40
minutes250
kcalA fresh, fruity summer cake with a soft semolina sponge and a burst of citrus, cream, and strawberries. Topped with whole berries and dusted with sugar, itโs a centrepiece worthy of Wimbledonโbest served chilled, with good company and maybe a glass of something bubbly.
Ingredients
- For the Cake:
6 extra-large eggs, separated
200g (1 cup) granulated sugar
Zest and juice of 2 oranges
150g (ยพ cup + 3 tbsp) semolina
- For the Filling and Topping:
115g (ยพ cup) strawberries
1 passion fruit
150ml (โ cup) heavy cream, whipped
Confectionersโ sugar, for dusting
Directions
- Preheat oven to 180ยฐC (350ยฐF). Grease and line an 8-inch round cake tin.
- In a bowl, beat yolks with sugar, zest, juice, and semolina until thick.
- In a clean bowl, whisk egg whites to stiff peaks. Gently fold into the yolk mix.
- Pour into the tin. Bake for 40 mins until golden and springy. Cool on a wire rack.
- Slice the cake in half horizontally.
- Fill with whipped cream, sliced strawberries, and passion fruit.
- Replace the top layer, decorate with whole strawberries, and dust with sugar before serving.
Notes
- Fold egg whites gently to keep the sponge light.
- Always use ripe strawberriesโunderripe ones donโt have enough flavour.
- Best enjoyed the same dayโdonโt assemble too early.