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Whipping together the classic Wimbledon combination of strawberries and cream, this Mary Berry sponge cake recipe is a true showstopper.

From the book


This cake is perfect not just for Wimbledon, but for all summer occasions. It uses no flour, and the semolina used instead gives it a slightly crunchy, close texture. The cake must be eaten on the day of filling.

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3 large eggs, separated
100g (4oz) caster sugar
Grated rind and juice of 1 orange
75g (3oz) semolina
For the filling and topping:
100g (4oz) strawberries
1 passion fruit
150ml (¼ pint) whipping or double cream, whipped
Icing sugar, to finish

Essential kit

You will need a 20cm (8in) deep round cake tin.


Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm (8in) deep round cake tin then line the base with baking parchment.

Measure the egg yolks, sugar, grated orange rind 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 in the pre-heated oven for about 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 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, sliced or left whole, and sieve some icing sugar over the top.


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From the book: Mary Berry’s Baking Bible

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