Hello, faithful reader! Sunday was the conclusion of the Australian Open, and the end of my summer of tennis. With trips to Perth and Sydney, and 12 hour days, I can finally breath a sigh of relief, and more importantly get back into the kitchen! The last month has been a diet of sandwiches, toast, bbq’s and sever lack of vegetables.
So in celebration of all things tennis I baked! This is once again from Mary Berry’s near perfect 100 Cakes and Bakes. It’s called a Wimbledon Cake. I’m not sure if the name is named after the city, or because of the tennis tournaments famous strawberries and cream! I do however know, that this is a delicious cake.
It may look like a Victoria Sponge, but it lacks butter and using semolina instead of flour to provide a lovely texture! It also using passion fruit to provide a nice tang to the creaminess of the whipped cream. I added raspberries because I couldn’t walk past them in the supermarket.
It is a delicate cake, so take care when assembling it. You can some of my edges are a little rough!
- 3 eggs separated
- 100g caster sugar
- 75g Semolina
- Zest and juice of one orange
- 150ml whipping cream, whipped until thick
- 125g strawberries, sliced
- 1 passion fruit
1. Preheat the oven to 180C. Grease a 21cm deep cake tin.
2.Beat the egg yolks, orange, sugar and semolina until combined.
3. Beat the egg whites until stiff peaks. Fold into the semolina mixture.
4. Turn into prepared tin and bake for 20-30 minutes or until it bounces back.
5. Once allowed to cook, cut in half. Add the cream and arrange the fruit.