Get into the mood for summer

Undated Handout Photo of Wimbledon Cake, from My Kitchen Table 100 Cakes and Bakes by Mary Berry, published by BBC Books, �7.99. See PA Feature FOOD Wimbledon. Picture credit should read: PA Photo/BBC Books. WARNING: This picture must only be used to accompany PA Feature FOOD Wimbledon.

Undated Handout Photo of Wimbledon Cake, from My Kitchen Table 100 Cakes and Bakes by Mary Berry, published by BBC Books, �7.99. See PA Feature FOOD Wimbledon. Picture credit should read: PA Photo/BBC Books. WARNING: This picture must only be used to accompany PA Feature FOOD Wimbledon.

0
Have your say

This week we bring you a summertime treat that is just perfect to get you in the mood for Wimbledon.

Ingredients

3 large eggs, separated

100g caster sugar

zest and juice of one orange

75g semolina

100g strawberries

1 passion fruit

150ml whipping or double cream, whipped

Icing sugar, for dusting

Recipe requires one deep, round 20cm (8in) cake tin, and non-stick baking parchment

Method

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

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

3. 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.

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

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

6. Reserve a few strawberries to decorate the top of the cake, then slice the remainder.

7. Halve the passion fruit and scoop out the pulp.

8. 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.

9. Just before serving, decorate with the reserved strawberries, sliced or left whole, and sift some icing sugar over the top.