A delicious way to mark Wimbledon

Mary Berry's Wimbledon cake is packed with cream and strawberries
Mary Berry's Wimbledon cake is packed with cream and strawberries
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Strawberries have become synonymous with Wimbledon, so much so that the Championships simply wouldn’t be the same without them.

Fans get through over 8000 punnetts each year – topped with lashings of cream – but even if you’re watching at home you join in the fun 
with this succulent summer treat.

WIMBLEDON CAKE

3 large eggs, separated

100g caster sugar

zest and juice of 1 orange

75g semolina

100g strawberries

1 passion fruit

150ml whipping or double cream, whipped

Icing sugar, for dusting

Preheat the oven to 180°C/Fan 160C/gas mark 4. Grease the tin then line the base with non-stick baking parchment.

Measure the egg yolks, sugar, orange zest and juice and the semolina into a bowl and beat until thoroughly blended.

In a separate clean bowl, whisk the egg whites until they are stiff but not dry, then gently fold into the orange and semolina mixture. Turn into the prepared tin.

Bake for 30-35 minutes, or until well risen and the top of the cake springs back when lightly pressed with a finger.

Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Reserve a few strawberries to decorate the top of the cake, then slice the remainder. Halve the passion fruit and scoop out the pulp. To fill the cold cake, cut it in half horizontally and sandwich the slices together with the sliced strawberries, passion fruit pulp and whipped cream. Just before serving, decorate with the reserved strawberries some icing sugar.

Recipe from ‘My Kitchen Table: 100 Cakes and Bakes’, by Mary Berry.